I've always been a huge fan of the cranberry (did you know that in the next week, Americans will consume 80 million pounds of cranberries?). Every year I make many loaves of a cranberry bread that I pulled off the back cover a children's book when I was just a kid. However, until recently, I had never had fresh, homemade cranberry sauce. This is mostly because my mother is deeply loyal to the canned stuff (which I will be the first to admit is very tasty) and so only permits that on her Thanksgiving table.
I finally broke down recently and made a batch of fresh cranberry sauce, and let me tell you, it was delicious. I had no idea it could be so wonderful (I've been eating the leftovers with applesauce and cottage in the mornings for breakfast lately). The recipe I used was a very simple one that I found here. Spurred on by that success, I found another cranberry sauce recipe that caught my eye and I think it's the one I'm going to turn to on Thanksgiving. It's a recipe for Bourbon Cranberry Sauce and was posted by Nicole over at Farm to Philly. Because what could be better than the combination of tart cranberries, sugar and a bit of booze!
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