Sweet and spicy Drunken Cranberry Sauce pairs perfectly with a traditional Thanksgiving dinner of turkey, gravy and stuffing. A quick, easy and delicious accompaniment for your Thanksgiving feast!
This dish sounds a lot boozier than it actually is.
The cranberries aren’t really drunk.
They’re just jazzed up by a little rum. (… Rum jazzes us all up sometimes, right? Right.)
This dish was conceived and executed about, oh, ten minutes before we sat down for our Peacock Thanksgiving dinner. I’d purchased cranberries, knowing I wanted to make a simple cranberry sauce for the meal with them, and I completely forgot about them until everyone was at our home, and we were carving the turkey.
There’s something so sweet and lovely about a simple side, and this cranberry sauce is that to a tee. It’s sweet. It’s simple. And it’s pretty darn tasty, too.
- 12 oz. fresh cranberries, whole
- 2 tablespoons spiced rum
- ½ cup low sugar orange juice
- 1 cup dark brown sugar
- In a sauce pan, combine the cranberries with the rum, orange juice and brown sugar.
- Cook about 10 minutes, or until cranberries have popped and the sauce has thickened.
- Serve as a side -- either warm or cold -- for Thanksgiving.