Southern Cranberry Sauce
One 12-ounce bag fresh cranberries
1 cup packed light brown sugar
Finely grated zest of 1 lime
3 tablespoons fresh lime juice
2 tablespoons peeled and minced fresh ginger
2 tablespoons Four Roses Bourbon
- Combine the cranberries, brown sugar, lime zest and juice, ginger, and 1 cup water in a medium nonreactive saucepan. Bring to a boil over medium heat, stirring often to help dissolve the brown sugar.
- Reduce the heat to medium-low and simmer, stirring often, until all of the cranberries have burst, and the juices have thickened to a light syrup (7 to 10 minutes). Let the sauce cool until tepid. Stir in the Four Roses Bourbon. Transfer to a covered container and refrigerate until chilled, at least 2 hours or up to 2 weeks. Serve the sauce chilled or at room temperature.
- Make Ahead: The sauce can be made up to 2 weeks ahead
- Do not add the Bourbon until after the sauce has cooled, or much of the Bourbon flavor will evaporate in the steam.
- If you wish, add ½ cup seedless raisins to the finished sauce.