Tart Whiskey Cranberry Sauce
What’s the Thanksgiving table without cranberry sauce? But here’s the rub, everybody typically like a different type. Some like the canned, some like it fresh, some like it roasted.
But this cranberry sauce is guaranteed to please everyone: Tart Whiskey Cranberry Sauce.
It’s a balance of savory and sweet, salty and tart, smooth and chunky. The combination of cranberries, whiskey, smoked paprika and herbs keep it really interesting and unlike any cranberry sauce you’ve ever tasted.
It goes perfectly with the richness of the rest of the dish and cleans the palate right off before diving in for the next bite!
If you like things a little sweeter, I definitely suggest adding in even more sugar and tasting as you go. We like it quite tart to cut through the other flavors, but given that cranberry sauce is notoriously sweet, it might be a little biting.
As for the whiskey, I definitely suggest using your favorite. Around here we love the Putnam Rye Whiskey from Boston Distilling Company. It’s a gorgeously balanced liquor with equal parts deep toasty flavor, sweetness and alcohol bite at the end. It’s warming to the heart, body and soul! And it goes fabulously in this cranberry sauce.
If you can’t get you hands on a bottle of Putnam Rye, I suggest using your favorite whiskey as the flavor peeks through the cranberries.
- 1 bag raw cranberries rinsed
- 1 tablespoon olive oil
- 2 tablespoons whiskey
- 1/2 teaspoon rosemary
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/8 teaspoon smoked paprika
- 2 teaspoons maple syrup
In a medium saute pan, add the cranberries and olive oil. Heat to medium and let cook for 5 minutes until cranberries start to soften and juice.
Add the whiskey, rosemary, smoked paprika, salt and sugar. Stir and let cook until all cranberries are popped and sauce is thickened, about 5 minutes. Remove from the heat and place in bowl. Cool in the refrigerator for 30 minutes. Stir in the maple syrup and serve!