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Cranberry Jezebel Sauce

Cranberry Jezebel Sauce: A Festive Twist on Classic Cranberry

This vibrant Cranberry Jezebel Sauce is a delicious twist on traditional cranberry sauce, boasting a delightful blend of sweet cranberries, zesty orange, crunchy pecans, and a hint of bourbon (optional). Perfect for holiday gatherings or everyday enjoyment.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Sauce, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Fresh or Frozen Cranberries
  • 1 cup Orange Juice
  • 1 cup Granulated Sugar Adjust to taste depending on cranberry tartness
  • 1/2 cup Chopped Pecans or Walnuts
  • 1/4 cup Orange Zest (from about 1 large orange)
  • 1/4 cup Bourbon or Orange Liqueur Optional
  • 1/4 teaspoon Ground Cinnamon Optional

Equipment

  • Medium saucepan
  • Measuring Cups and Spoons
  • Cutting board
  • Knife

Method
 

Instructions
  1. Combine cranberries, orange juice, sugar, pecans, orange zest, and cinnamon (if using) in a medium saucepan.
  2. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Frozen cranberries do not need to be thawed.
  3. Reduce heat to low and simmer for 15-20 minutes, or until the cranberries have burst and the sauce has thickened. Stir frequently to prevent burning.
  4. If using bourbon or orange liqueur, stir it into the sauce during the last minute of cooking. Allow the alcohol to cook off slightly.
  5. Remove from heat and let cool completely. The sauce will thicken as it cools.
  6. Taste and adjust sweetness if needed. Serve chilled or at room temperature. Enjoy!

Notes

This sauce is delicious with roasted turkey, ham, chicken, or even as a topping for ice cream or yogurt. For a smoother sauce, use an immersion blender to puree the cranberries after cooking. Store leftovers in an airtight container in the refrigerator for up to a week.