So the idea of being tasked to make it for the upcoming Thanksgiving dinner at my sister-in-law's home was not really settling. I couldn't see getting it from a jar or can, especially if it's time for me to grow up and actually enjoy it. Plus, I
And then Megan sent me this. I laughed. I cried (from laughing too hard). It is rude, crude, and dead on. And it described a Bourbon Cranberry Relish that Williams & Sonoma will sell to you for $40. I'm not rich. But I could make that. In between my laughing tears, I actually stopped to ponder this dish. I like bourbon. So I could probably like anything made with bourbon. This highly scientific hypothesis has yet to be dis-proven (because, kids, you can never prove a hypothesis. You can only disprove it's opposite, and the closest yet has been a maple-bourbon martini but I haven't tried it).
Enter: Eat, Live, Run. She made a Bourbon Vanilla Cranberry Relish, and I adapted it based on my ingredients. I tried it this evening, and I was surprised by it! It's still a bit sweet for my taste - I'm still not sure if I will eat it with dinner on Thanksgiving. However, I am satisfied with this as an offering for my in-laws. I will consider adapting this as a dessert, too. Maybe I'm just not cut out for cranberry-lovin'. But I gave it a shot, and it's better with bourbon.
14 oz. Cranberries
1 cup sugar
1 cup water
Zest and juice from 1/2 orange
1/4 cup whiskey (or bourbon)
1/2 vanilla bean seeds
- Weigh out the cranberries, picking over for duds. Afterwards, rinse the berries and let them airdry. Place them into a large pot.
- Halve an orange. Zest and juice directly into the cranberries.
- Halve a vanilla bean. Split one half and scrape out the seeds. Add the seeds to the cranberries.
- Add the measured whiskey, sugar, and water.
- Heat the pot over medium-high heat for 10-15 minutes, until all of the berries have burst.
- The sauce will thicken as it cools. If you prefer most of a sauce, hit it a few times with your immersion blender.