Bourbon Infused Cranberry Sauce

So this month, I’m sharing Favorite Family Recipes … from some of my favorite families.

And a sure favorite family name around our house is: Ronne Rock.

What’s not to love about this woman?

She’s a social media maniac, a baking genius, an orphan advocate and a devoted mom (and soon to be grandmom). In her own words via twitter, she’s:

Event producer at @acfellowship, private chef, marketing chick, and free agent for the discarded. Creativity drives me. Christ is life in my veins.

So she shared a recipe for the best cranberry sauce I’ve ever tasted … and I wanted to share it with you!

Start with 1 12-oz bag of fresh cranberries. Wash and let drain.

Add 1-1/4 cup sugar * 2 t. pumpkin pie spice * 1 t. vanilla (I love Mexican vanilla …) Mix together in small baking dish. Cover and bake at 350 for about 45 minutes. Stir to make sure all sugar is mixed. Add 1/4 cup bourbon ( or more) And bake for 10-15 more minutes.

Now then. You are supposed to wait for it to cool. But I didn’t. I couldn’t. Dinner was ready. So I spooned it up hot and drippy. No need waiting to cool. But if you do wait til it cools, then this is the beautiful result.

After enjoying it for dinner, I thought of all kinds of lovely ways to eat it:

On a turkey, provolone and avocado sandwich. Dribbled over a spinach and walnut salad. Spooned over hot oatmeal. Why I’d even let it masquerade as jam on my buttered toast.

Ronne’s Bourbon Infused Cranberry Sauce

1 package (12-oz) fresh cranberries
1-1/4 cup sugar (or more if you like a sweeter sauce)
1 t. ground cinnamon
1/4 t nutmeg
(Or 2 t pumpkin pie spice is perfect.)
1 t vanilla

Mix together in small baking dish. Cover and bake at 350 for about 45 minutes. Stir to make sure all sugar is mixed. Add: 1/4 cup bourbon ( or more) and bake for 10-15 more minutes. Let cool and serve.

Cranberry cheers!