Growing up I was never a big fan of cranberry sauce. I must admit our family never served the jelly version straight out of the can (which I thought was kind of cool for a point in time …) but instead always fresh, whole cranberries either sauteed on the stove or roasted in the oven. But today, they are one of my favorite flavors of the holiday season. And visually, you can’t beat their beautiful red tones. I love to hear them pop and burst while cooking; sounds of the season.
I decided to mix up the classic, tart recipe from my Mom by replacing the traditional brandy with a more contemporary and Southern taste of bourbon. Yes it’s a play on being “old fashioned” and the popular drink that has all us young people feeling cool like our grandparents these days. Clever, I know. I also reduced the sugar so they’re a bit more tart and not quite as sweet. Oh, and maybe a tad healthier so I can have more pie?
“Old Fashioned” Roasted Cranberries
4 cups of fresh, whole cranberries
11/2 cups of granulated sugar
1/4 cup of bourbon
the juice of 1 whole navel orange
orange zest for garnish
Preheat your oven to 300 degrees. In a baking dish, mix whole cranberries, sugar and juice from one orange. Bake for 1 hour on center rack, stirring often. Mix in bourbon and add orange zest as garnish. Enjoy!
Love to know how you make your cranberries! #HEIRLOOMED