But no more. This year, my mom decided we should make real cranberry sauce and I am so glad. I've been wanting to do it for years, but it just never happened for one reason or another. I started with a very basic water, sugar, and cranberry recipe, then jazzed it up using some of the flavors I saw Bobby Flay use on a recent episode of "Iron Chef". Oh wow! The difference was incredible!
So I guess I have to say goodbye to my jellied cranberries in a can. I'm sorry to break it to them, but I really don't think I'll miss them!
Vanilla-Bourbon Cranberry Sauce
original recipe, inspired by Bobby Flay
1 c. water
1 c. sugar
12 oz. fresh cranberries
1 TBSP good bourbon (I like Maker's Mark)
seeds from 1/2 vanilla bean
zest of half an orange
1. In a medium pot with high sides (the sauce will bubble up quite a bit), combine the water and sugar. Bring to a boil.
2. Add in remaining four ingredients and reduce heat to medium. Cook for ten minutes.
3. Cool completely before serving; this could easily be made the night before.