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Bourbon Cranberry Sauce and Pomegranate Cranberry Sauce.

Cranberry Sauce, 2 Ways


Bourbon Cranberry Sauce

From Epicurious

yield: Makes about 3 cups


  • 1 pound (about 4 cups) cranberries
  • 2 cups sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup bourbon


Preheat oven to 350°F. Combine first 3 ingredients in 9×13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl and serve.

Cranberry-Pomegranate Sauce


from Lulu, yields about 2 cups

  • 2 12 oz. bags fresh cranberries
  • 16 oz. pomegranate juice
  • 3/4 cup sugar
  • 1/4 cup finely chopped sweet onion
  • 1 tsp red pepper flakes

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools. Once off the stove, add the onion and red pepper flakes.