Cranberry Jezebel Sauce
A festive and flavorful cranberry sauce with a hint of orange and a touch of bourbon (optional). Perfect for Thanksgiving, Christmas, or any special occasion.
Equipment
- Medium saucepan
- Measuring cups and spoons
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 12 ounces Fresh or frozen cranberries
- 1 cup Orange juice
- 1 cup Granulated sugar Adjust to taste depending on cranberry tartness
- 1/2 cup Chopped pecans or walnuts
- 1/4 cup Orange zest (from about 1 large orange)
- 1/4 cup Bourbon or orange liqueur Optional
- 1/4 teaspoon Ground cinnamon Optional
Instructions
Instructions
- Combine cranberries, orange juice, sugar, pecans, orange zest, and cinnamon (if using) in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low and simmer for 15-20 minutes, or until the cranberries have burst and the sauce has thickened. Stir frequently to prevent sticking.
- If using bourbon or orange liqueur, stir it into the sauce during the last minute of cooking.
- Remove from heat and let cool completely. The sauce will thicken as it cools.
- Serve chilled or at room temperature. Enjoy with roasted meats, poultry, or ice cream!
Notes
For a smoother sauce, you can use an immersion blender to puree the sauce after cooking. Adjust the sugar to your liking depending on the tartness of the cranberries. This sauce can be made ahead of time and stored in the refrigerator for up to a week.