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  • 2 12 oz bags fresh cranberries
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup orange juice
  • 3/4 cup water
  • 1/4 cup bourbon
  • Zest of one orange
  • 1 teaspoon smoked sea salt (or kosher salt)
  • 1/2 teaspoon white pepper (or black pepper)
  • Pinch nutmeg
  • 1 cinnamon stick
  • 1 sprig fresh Rosemary

Combine ingredients in saucepan or cast iron skillet. Cook on Traeger (or oven) at 350 degrees, stirring occasionally, until most have the cranberries have popped and the sauce has thickened. (Or cook on stovetop on medium heat) Remove cinnamon stick and rosemary. Season to taste. Let sit 30 minutes before serving. Refrigerate. Even better the next day. I like to serve at room temp but chilled is delicious as well.

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