Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.
Recipe information
Total Time
45 minutes, plus cooling
Yield
Makes about 3 cups
Ingredients
20 ounces frozen or fresh cranberries (about 4½ cups)
10 ounces frozen dark sweet cherries (about 2 cups)
1¼ cups (packed) brown sugar
½ cup apple cider
½ teaspoon freshly ground black pepper
½ cup bourbon
Preparation
Step 1
Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
Do Ahead
Step 2
Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.
Recipe notes
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