Bourbon Vanilla Cranberry Sauce - and Giving Thanks

As we get ready for the celebration of thanks tomorrow, I want to take a moment and thank all my wonderful readers for taking time out of their lives to check in with me regularly. I cherish your comments and hope each and every one of you have exactly the kind of Thanksgiving that makes you happiest. For some, that will be a large dinner surrounded by family and/or friends, for others a quiet, simple celebration is their cup of tea.

 

 

For us, we head to my sister and brother-in-law's lovely home, two hours south of here. They have hosted Thanksgiving for the past 25+ years....and I've hosted Christmas.

 

Sadly, Mom and Dad are already in Florida by November, and don't stick around in NY for the holidays any longer. They are missed each and every year.

 

As our families get older, and the kids grow up, it's tough to get everyone together in one place for the holidays. We have to be grateful for the time we get to spend with the ones we love, although we miss those that aren't gathered around the table.

 

And every year, I make my special cranberry sauce to bring to my sister's house. I make enough to freeze in little portions as well - it's so tasty with a roast chicken or turkey breast, and freezes so well.  I originally posted the recipe last year at this time, but it's certainly worth another share.

 

Have a blessed celebration!

 

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Bourbon Vanilla Cranberry Sauce

1 bag of fresh cranberries from the produce section in your supermarket

1 cup of sugar

1 cup of water 

2 tbs of bourbon (I use cherry bourbon)

1 tbs of vanilla extract (not the cheap imitation stuff - use the real thing)

Mix all together in a saucepan and simmer on low for about a half hour until the cranberries have burst and are starting to break down. Remove from heat and let cool before placing into containers to freeze. 

 

Sauce will thicken significantly as it cools.