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
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.