Recipe courtesy of Cheryl Jamison and Bill Jamison
Baked Cranberry Sauce
Total:
2 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
1 hr 5 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
1 hr 5 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
1 hr 5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 (12- ounce) bag cranberries, fresh or frozen
  • 1 1/4 cups sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch nutmeg
  • 1/4 cup bourbon, or more

Directions

Preheat the oven to 350 degrees F.

Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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