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.
Drunken Cranberry Sauce
Ingredients
- 12 oz . fresh cranberries , whole
- 2 tablespoons spiced rum
- 1/2 cup low sugar orange juice
- 1 cup dark brown sugar
Instructions
- 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.
This looks yummy. My homemade cranberry sauce is probably what I’m most “known for.” It’s the one and only thing I make that I swear could go head to head with a professional chef. Funny enough your recipe, which really does look delish, is somewhat similar to mine.
I love that you’re known for your cranberry sauce and that you’d go head-to-head with a professional chef with your recipe. I’m curious what yours calls for and how you make it now!
I have to admit that while I love cranberry sauce (more like the gel that comes from a can, let’s be honest), I have yet to make it myself. It just seems intimidating. Thanks for this recipe, which looks simple and delicious. And the rum can’t hurt. 🙂
Girl, I hadn’t made cranberry sauce until two years ago, so I feel you on the nerves and being intimidated by it. (My grandmother’s homemade cranberry salad is the actual BEST, and making it under the guidance of my mom made it a little less scary.) If you give making your own a try, I’d love to know what you think of this… and you’re right, the rum does NOT hurt. 😉
I’ve always just eaten (and loved) the weird can go. I’ll have to try making this!
Hey, nothing wrong with that! We’ve all got our own things. 🙂 If you do make this, I’d love to know your thoughts!
I feel terrible but we eat cranberry sauce out of the can–yikes! My parents hate it but I just can’t make it 🙂 I’m going to have to try this out
Pssh. Everybody does their own thing, and I know so many people who eat their sauce out of the can. But IF you do try out this recipe, let me know what you think!
This dish sounds amazing! I love how simple it is. Thanks for sharing.
Thanks so much, Aubrey! Sometimes, the simple stuff is just the best.
I love this recipe! I was searching for a little something different to do with cranberries this year and you had me at drunken 😉 I’m definitely going to try this!
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Hi there can you store this in sterilised jars and if so how long for?
Thank you xxx
Hey Eleanor. I’ve never stored these in sterilized jars before, so I can’t say for sure what time this would work for, long-term. I would look up canning information for similar fruit-based sauces/jams and see how long those last. (And if you’re looking for short-term, we kept some in our fridge for a few days afterward!)
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Has anyone tried the recipe yet and if so how did it taste?? Not sure how the dark brown sugar will taste
Hey Emily! I extensively test all the recipes that I share here at The Speckled Palate. The recipe will work if you substitute granulated sugar or light brown sugar, but I like the robustness that the dark brown sugar to them the best. This is a recipe we make yearly, and we think it’s absolutely delicious.