Bourbon Cranberry Sauce

Okay, okay…. when I first started making Thanksgiving – I stole this recipe from Martha Stewart. Then I switched the Oranges to Tangerines and added Brandy. These days I love bourbon, so I used that this year.

2 bags (12 ounces each) fresh or frozen cranberries
1 1/2 cups sugar
4 wide strips orange zest, plus 1 cup fresh orange/tangerine juice
1 1/2 oz. of Bourbon.
Coarse salt and ground pepper (optional)

In a medium saucepan, combine cranberries, sugar, orange zest, and 1/2 cup water, add bourbon and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice.

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