I was inspired by Bobby Flay on Iron Chef a few years ago and this cranberry sauce has become an addition to our yearly Thanksgiving feast. It may sound odd. It may be a bit scary. I encourage you to try it.
Cranberry Bourbon Vanilla Jalapeño Sauce
1 bag cranberries (I like to add a few extras, like a third of a bag or so)
1/3 cup water
2/3 cup bourbon
1 roasted/seeded/de-veined red jalapeño, finely chopped (these are sometimes called fresno chilies)
*I usually taste test my chile to make sure it isn't too hot, but the sugar in the sauce tends to counteract
the heat
1 vanilla bean
1 cup sugar
Put all of the ingredients into a pot and bring to a boil. Simmer for 5-10 minutes or until cranberries have broken down. (I like to add the vanilla bean cut in half and then open it and scrape it after the sauce has simmered. I then add the scrapings back to the sauce while it is still hot)
Hope you have a chance to make it... and by the way, it isn't very hot, you can hardly even tell there is jalapeño in the sauce.
Amazing! Loved this recipe!
ReplyDeleteI’ve made this exact recipe several years in a row. A family favorite. Thank you!
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