Give your classic Thanksgiving cranberry sauce a Southern kick with sweet and smoky Bourbon complemented by bright citrus.
Preheat the pot to 320°F/160°C (medium), add the butter and melt completely.
Cook the butter until it browns for 2 minutes and 50 seconds. Stir frequently.
Cook the cranberries in the butter for 2 minutes, stirring occasionally.
Reduce the temperature to 240°F/115°C (medium-low) and once the liquid comes to a simmer, cook the cranberries for 2 minutes, stirring occasionally.
Cook the sauce for 10 minutes, stirring occasionally and making sure to gently crush the berries.
Transfer to a serving bowl if using immediately. The sauce will thicken as it cools.
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