Happy Thanksgiving, ya’ll! I know I’m bringing you this recipe super late but better late than never, right?! And then it’ll be ready for next year’s feast, at least!
I’ve honestly never been a huge fan of cranberry sauce. The store bought jello-ish one is weird and kind of freaks me out.
However, my husband loves that one. Please don’t ask me why. Haha!
I like the taste of cranberry sauce smeared on some turkey and with mased potatoes but the store bought one is just weird. So I set out to find and make my own delicious cranberry sauce that even my kids would eat.
This is that sauce.
It’s made with fresh cranberries, blueberries, and raspberries to give it a little more sweetness and added flavor. Then cooked down with sugars and juices and a little booze for good measure.
Start by heating a large saucepan over medium-high heat. Add in the cranberries, juice, sugars and bourbon. Stir everything to combine.
Brin the mixture to a slow boil, reduce heat and simmer for about 15 minutes. Stir occasionally and mash the cranberries while you’re stirring.
Add in the blueberries and raspberries and let simmer for another 5 minutes, mashing and stirring every minute or so.
Remove from heat and let the pan cool to touch. Pour into an airtight container and place in the fridge or freezer to chill completely; somewhere around 2 hours in the fridge.
Once it’s fully chilled, remove from fridge and serve.
This sauce still has that great tartness from the cranberries but also delicious sweetness from the blueberries, raspberries and brown sugar.
My kids actually eat this spread on their turkey and my husband has fully converted from store-bought sauce to this one. So I’d say that’s a win!
Boozy-Berry Cranberry Sauce
- 2 (12 oz) bags fresh cranberries
- 1 cup orange juice
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup bourbon
- 1 (6 oz) container blueberries
- 1 (6 oz) container raspberries
- In a large saucepan, stir together the cranberries, orange juice, both sugars, and bourbon.
- Heat over medium-high and bring to slow boil. Reduce heat and simmer for 15 minutes, stirring occasionally while mashing the cranberries slightly.
- Add the blueberries and raspberries and stir to combine. Let simmer for another 5 minutes, stirring occasionally and smashing the fruit.
- Remove from heat and let cool to touch. Place in an airtight container and put in the refrigerator or freezer to chill completely – about 2 hours in the fridge.
- When fully chilled, serve and enjoy!