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Erik Taylor

Apple-Orange Cranberry Sauce with Bourbon

5 from 3 votes
Looking for a cranberry sauce recipe to liven up your Thanksgiving or Christmas dinner? Not only does this homemade cranberry sauce recipe call for apples and oranges. In addition, there is a splash of brown sugar bourbon, which adds an undeniable kick. It can be served in a serving dish or turned into a cranberry vodka spiked gelatin salad.
Print Recipe
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 1278
Ingredients Method

Ingredients
  

  • 2 oranges
  • 2 tart apples granny smith, pippin, or McIntosh
  • 4 cup fresh cranberries (save one cup for later)
  • 1 cup granulated sugar
  • 1/4 cup ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp mace
  • 1/2 tsp ground cloves
  • 1-1/3 cup orange juice
  • 1/3 cup BBS Brown Sugar Bourbon
To Make a Gelatin Salad {optional}
  • 1 package Raspberry Jell-O
  • Pure cranberry juice (Instead of boiling water)
  • Cranberry Vodka (instead of cold water, stored in the freezer)

Method
 

  1. Quarter the oranges lengthwise and remove the fruit
  2. Cut the rind into small 1/4" diced pieces
  3. In a small saucepan over high heat, combine the orange rind and the water and bring to a boil
  4. Cook for 10 minutes, then drain and set aside
  5. Core and quarter the apple
  6. dice into 1/2-inch pieces and place into 9x13 inch baking dish, with three cups of the cranberries saving once cup for later. (If you have a copper jam pot this works better)
  7. Sort the cranberries, discarding any soft ones
  8. Add the orange rind into 9x13 baking dish
  9. In a bowl mix orange juice, bourbon, sugars, cinnamon, ginger and cloves; the add to baking dish
  10. Cover with foil (NOTE: if you are using a copper jam pot, cover with parchment and secure with twine. As foil and copper interact in a highly undesirable manner.)
  11. Place into 300º Fahrenheit (150 degrees Celsius) oven for one hour
  12. Remove mixture from baking dish and place into a sauce-pot. (If using a copper jam pot, simply remove the parchment and place directly onto the stove) Bring to a boil and add remaining cup of cranberries
  13. Stir constantly until sauce begins to thicken, then reduce heat to medium
  14. Stirring regularly, let simmer for approximately 20 minutes or so to reduce mixture to a thick sauce. Sauce should be 1/3 of original volume. Let cool completely on stove and then transfer to an air tight container and refrigerate. This should keep for several weeks
To Make a Gelatin Salad (optional)
  1. Make Jell-O according to package instructions, substituting cranberry juice for the boiling water and cold vodka for the cold water
  2. Pour Jell-O into a mold which has been prepared with non-stick spray
  3. Let sit in fridge for 30 minutes
  4. When Jell-O is partially set, gently fold in the cranberry sauce with a spoon. Continue to refrigerate until fully set
  5. To release, set mold in warm water for a few minutes, invert onto your plate, and gently shake until it releases
Canning Instructions
  1. If you wish to can your sauce, put it into sterilized jars and submerge under 1" of boiling water for 15 minutes. Remove and let cool. The sauce can be stored in a cool dry place for up to eighteen months