Monday, November 29, 2010

In which Kate transforms a recipe without testing it first

The day after Thanksgiving, my friend Scott sent me a link to this recipe for a bourbon cranberry sauce. I read through the recipe, and thought I'd give it a try, but the more I read, the more I thought, "I can do a little better."  Their list of ingredients:

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

The amount of bourbon seemed about right, but a quarter teaspoon of cinnamon for a whole pound of cranberries? That didn't sound right to me. After some mental calculating, I came up with this:

My list of ingredients:
1 12 oz package of cranberries
1.25 cups sugar
generous half teaspoon ground cinnamon
3 Tablespoons bourbon

This is so easy to make, it's scary. If you're teaching a child to cook, this would be a great one.

Preheat the oven to 350F
Rinse the cranberries in cold water, put in a 9x9 baking dish
Stir in sugar and cinnamon until the berries are well coated
Cover the baking dish with foil, bake for approximately one hour
Stir in bourbon, let cool.  Serve warm or chilled (I like it warm)

While cranberries are still in the store, I'm considering trying a variation that uses Gran Mariner and lemon zest. Watch this space!

Questions? Comments? Death threats? Let's hear them!

1 comment:

  1. Have you ever tried making cranberry relish? Nothing is cooked, but it is oh so good.