I wish I could take full credit for this recipe, but I must confess that my friend, Sherry, gave it to me a long time ago. Sherry and I both were teachers in the middle school at Episcopal for more years than I wish to count. She had the knack of finding unusual and delicious ways to prepare old favorites. She also gave me a wonderful Cauliflower Soup recipe. Also, her chili recipe cannot be beat.
The secret ingredient in this recipe is a cup of bourbon. Once I served this recipe to several teetotalers along with their Thanksgiving feast. They all exclaimed it was the best cranberry sauce they ever had. I didn't tell them it was laced with the forbidden bourbon!
I have shared this recipe with several people who have reported great success at serving it. It's versatile and goes well with most roasted meats and especially with turkey and ham. Don't wait until Thanksgiving or Christmas to try this one. I hope it will become your favorite!
Cranberry Bourbon Relish
1 cup bourbon
1/4 cup minced shallots
Zest on an orange (or lemon)
1 (12 oz) package of fresh cranberries
1 cup of sugar
1 heaping teaspoon fresh ground black pepper
1. In a small saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over medium heat. Lower the heat until the bourbon is reduced to a syrupy glaze on the bottom of the pan. (about 10 minutes)
2. Add cranberries and sugar, stirring well. Reduce heat slightly and simmer, uncovered until most of the cranberries have burst open. (about 10 minutes)
3. Remove from heat and stir in the pepper. Cool and refrigerate until serving time.
4. Serve in your prettiest crystal bowl. Waterford is recommended.
Note: This is best if you taste the bourbon before adding it to the saucepan. It may take a couple of sips to make sure it is OK to add it to the cranberries.