Looking to take your Thanksgiving or Christmas dinner to the next level? Discover how adding a unique twist to the classic cranberry sauce with bourbon and orange zest can elevate your feast.

Twist on Traditional Cranberry Sauce

As the winter holidays approach, we all begin to dream of a delicious spread of turkey, stuffing, and all the classic sides. But what if I told you there was a way to elevate your Thanksgiving table to a whole new level? Introducing Bourbon & Orange Cranberry Sauce – a twist on the traditional cranberry sauce that is unique and flavorful. This cranberry sauce combines the tartness of cranberries with the warmth of bourbon and the brightness of oranges, creating a mouthwatering accompaniment to your holiday feast.

The Perfect Blend of Sweet and Tangy

To achieve the perfect blend of sweet and tangy flavors in your Bourbon and Orange Cranberry Sauce, adding a boozy touch with bourbon will elevate the dish to a whole new level of deliciousness.,

Of course, my cranberry sauce is very KENTUCKY. It includes brown sugar and sorghum as sweeteners. The Kentucky bourbon gives it an untraditional, yet flavorful depth. 

Mise En Place

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

• Fresh Cranberries: Be sure to rinse and drain them. 
• Brown Sugar – I used a 1/4 cup packed.
• Sorghum is a syrupy sweetener common in the South. You can substitute molasses or honey. 
• Bourbon – Use your favorite bourbon! I used Evan Williams in this. 
• Vanilla Bean
• Orange- This recipe calls for using the entire orange. You’ll zest it first and then cut in half to use the juice. 
• Thyme- Fresh herbs are best. Remove from stems and lightly chop. You may also try rosemary or marjoram for a different variation. 
• Cinnamon and allspice- this combo gives the sauce that fall feeling we all love during the holidays.

Pecorino Romano Dip: Easy Cold Appetizer for Potlucks and Tailgate Parties

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Jump to Recipe

Looking for an easy, crowd-pleasing appetizer for fall football tailgates and holiday potlucks? Look no further than this simple Pecorino Romano Dip! This cold, creamy dip is a breeze to whip up. I most recently made this for my coworker’s birthday bash, and it was a hit! Hence, I’m sharing it because I was asked several times if it would be posted 😉.

Whether you’re cheering on your team or gathering for Thanksgiving, this dip will surely be a hit. Plus, it’s an economical choice that won’t break the bank during the costly holiday season. This dip is made with tangy Pecorino Romano cheese and packs a flavorful punch without requiring fancy ingredients or techniques. In this post, I’ll walk you through making this fuss-free dip that can be served with chips or crisp fresh vegetables.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

• 1 cup of Sour Cream
• 1 cup of Pecorino Romano cheese, finely grated
• 1 tablespoon of Lemon Zest (I recommend using an organic lemon)
• Salt, to taste
• Freshly ground Black Pepper, to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

Recipe Steps for making Bourbon & Orange Cranberry Sauce

Step 1: Add all ingredients into a pot.

Cranberry sauce is actually quite simple to make. Combine all of your ingredients (except the vanilla bean) in a pot with a little bit of water. Be sure to split the vanilla pod and scrape the vanilla beans into the mixture, but don’t discard the pod. Add the pod to the pot and remove it later.

Step Two: Bring to a Boil

Next, you’ll bring the mixture to a boil and then lower the temperature. Lowering the temp will allow the cranberries to cook through and for the sauce to thicken. Cranberries pop open as they cook, so if this is your first time cooking them, don’t be alarmed. You’ll know that your sauce is done once all of the berries pop open.

You can now remove the vanilla bean pod and discard it.

Step 4 : Cool Sauce and Serve

Once the sauce cools, it is ready to serve. If desired, you can garnish it with fresh herbs and more orange zest. 

Storing

On Thanksgiving week, I usually make my cranberry sauce 2-3 days ahead of time. It keeps very well refrigerated in an airtight container. I personally do not reheat the sauce. I usually either serve it chilled or at room temperature.

All in All

I hope you have a wonderful holiday with family and friends! Remember to enjoy every moment with your loved ones and appreciate the meals we get to fellowship over. Also, have some fun in the kitchen changing up traditional recipes.

If you’re looking for some more great holiday dish options, consider these…

Appetizer: Pimeto Cheese

Side Dish: Smashed Potatoes w/ truffle oil, sage & parmesan

Pie or Dessert Topping: Bourbon Whipped Cream

Have you ever made a “twist” on a traditional holiday food or dish? Please share what you did. If not, what’s a holiday dish you would want to change up?

Bourbon and Orange Cranberry Sauce

This remix on cranberry sauce includes very southern ingredients such as Kentucky bourbon, sorghum, and brown sugar.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cooling Time 1 hour hr

Course Side Dish

Cuisine American

Servings 6

Ingredients

  

• 4 cups fresh cranberries rinsed and drained
• 1/2 cup brown sugar
• 1 orange zested and juiced
• 1 vanilla bean
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2-3 springs fresh thyme removed from stems and lightly chopped
• 1/4 cup water

Instructions

 

• In a large pot combine all ingredients except vanilla bean. Split open the vanilla bean and scrape seeds into the mixture. Add the pod as well.
  
• Bring ingredients to a boil and lower the temperature. Let simmer 10-15 minutes, stirring occasionally, until the majority of the cranberries burst open. Turn off heat and allow to cool before serving.
• Discard vanilla bean pod and serve cranberry sauce at room temperature or chilled. To garnish, add additional orange zest and/or fresh thyme.
  

Notes

• If sorghum is not available in your area, you can substitute honey or molasses. Sorghum and molasses are the same dark color.
• No vanilla bean pod? No problem. Use 3 teaspoons of vanilla extract or 3 teaspoons of vanilla paste.