For years I loved and served canned cranberry sauce. Someone would always bring a cranberry salad to my Nannie Logan’s house on Thanksgiving, and if I knew which of my six aunts had brought it, I would apologize to them now for what I am about to say: cranberry salad is not a substitute for cranberry sauce. Cranberry salad usually has crisp apples, maybe jello…heck, I have no idea what is in it, but it is not cranberry sauce, that I know for sure. I do know that Nannie always had a magical can of the good stuff hidden away and would pull it out, look at me like I didn’t know what was good, and she would shake it out of the can and plop it on a plate, cut it into slices and hand it over to me. And that was Thanksgiving. Nannie was thankful to have me out from under her feet and I was thankful for the canned stuff.
Nannie and Papaw Logan had seven daughters: Maggie, Hazel, Bobbi, Deanie, Tinnie, Gladys and Evelyn. They lived most their life in a small, two bedroom house on South Ocoee Street in Cleveland, Tennessee. Some of my best memories of the holidays were at their home. I still don’t know how we all fit into that house at Thanksgiving and Christmas. There was food everywhere and aunts, uncles and cousins were everywhere. We scattered out onto the porches and into the yard. Cars were parked in the back alley as far as you could see. Nannie did not allow any smoking or drinking at her house, so IF those sorts of things went on, it happened out behind the barn where she couldn’t see them. All the food was served buffet style, food was set out on the stove, the counters, tables, anywhere there was space, and the men got their plates first and sat in the dining room. Then the women and kids got their plates and we sat in the kitchen or where ever we could find a seat. I had a hard time understanding this particular part of our family Thanksgiving ritual and being the difficult child I was (I mean the strong, independent child), I did buck the system one particular Thanksgiving. I got my plate with the men, sat in the dining room and no one spoke to me. It wasn’t much fun, so the next year I stuck with tradition. I don’t think the separation of the men and women was a sexist thing, I just think they didn’t want to talk to each other. But whatever the reason, the women and kids table was much more fun- and closer to the food.
The Logan Family Thanksgiving traditions I remember the most: Aunt Hazel made the best pecan pies. Aunt Tinnie made amazing dressing. Nannie Logan had the best dumplings, Aunt Maggie was always at least an hour late and she usually brought a banana pudding that my Papaw Logan loved, Aunt Bobbi was queen of the casseroles and Uncle Claude always washed all the dishes. I have many more memories, but I need to circle back to the cranberry sauce!
So about eight years ago, I started looking at cranberry sauce recipes. Many had cinnamon, so that was out (I don’t like cinnamon), some had apples, so that was out….and then I ran across something that peaked my interest: Bourbon Cranberry Sauce. I have no idea where I got the recipe from, I wish I knew because I love to give credit where credit is due. I just know I have been making this for many years now and I try to dream up ways to use it, it is that good.
The recipe is so easy, 7 ingredients, throw in a pot on medium high heat for 15 minutes. If you like bourbon, put more. If you like more orange, add more zest. There are stages to the pot of cranberries, first is the wet shiny stage, then the foamy bubbles stage, then the “it might be done, but I am not sure” stage, then the thick, jammy, done stage.
Because it has a jammy consistency, it is wonderful on brie, spread on right-out-of-the-oven biscuits, over a good quality vanilla ice cream, topping for pound cake or incorporated into a charcuterie board. It is also pretty darn good on a turkey sandwich the day after Thanksgiving. Most recently, I reheated it, added a little more water and served it as a sauce to a great pork tenderloin.
If I make this ahead, I usually pull it out of the fridge and let it set on the counter to bring it to room temperature or throw it in a pot to warm. It can be served cold, room temp or warm. And it is just fine to make a day or two ahead.
My daughter, Logan, is also very fond of the canned stuff, so I always have both on the table for Thanksgiving Dinner. But I have noticed her dipping into the Bourbon Cranberry Sauce, too.
Cranberries are relatively cheap this time of year, consider making a batch or two and fill some jelly jars and share with your friends.
Bourbon Cranberry Sauce
Ingredients
(2) 12 ounce packages of fresh cranberries
1 1/3 cup brown sugar
2/3 cup sugar
3/4 cup orange juice
3/4 cup water
3 tbsp bourbon
zest of an orange
Directions
Toss everything in a pot on medium high heat for 15-20 minutes. You do not need to cover the pot to cook, but you my want to cover to keep the splatter down towards the end of the cooking time.
Make this recipe your own. Add a finely chopped jalapeno for heat, pump up the orange flavor by adding additional zest, add more bourbon. For extra rich and thickness, omit the water. For a thinner consistency, add more water.
