Cranberry-orange-bourbon turkey basting sauce

Irisa Raina 9

By
@Irisa

I can’t tell you how amazing our turkey was! This sauce really exceeded my expectations by leaps and bounds.
And here’s a bonus for the sauce, if you have any vodka laying around the house I think it would make one heck of a bloody Mary LOL.
ON A SIDE NOTE, I'M FINALLY BACK ON JAP! PHEW I WAS HAVING SERIOUS WITHDRAWALS!!!! THANK YOU SUZIE & THE JAP TECH TEAM FOR ALL YOUR HELP!


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Method:

Stove Top

Ingredients

1 -14 ounce can jellied cranberry sauce { you can use whole sauce if you prefer }
2 oranges { strips of skin off one and the juiced from both } when peeling the skin make sure to only get the orange part, the white part will be bitter.
¼ cup turbinado sugar
1 chipotle { kind of smooshed } from the can
1 teaspoons adobo sauce from the can
2 tablespoons bourbon
3 tablespoons unsalted butter

Directions Step-By-Step

1
In a small pot put the cranberry sauce.
2
With a potato peeler, peel the strips from one orange and put them in the pot with the cranberry sauce, then cut the oranges in ½ and juice them into the pot.
3
Add Turbinado sugar, chipotle, adobo, butter and the bourbon to the cranberry mixture, then mix and turn on the heat.
4
You don’t want to turn on the heat under the pot until you add the bourbon because things could go BAM and start a fire. Just the smallest amount of alcohol could ignite.
5
Cook this for about 30 minutes until it all the flavors have gotten all groovy, on a real low heat, whisk often. Let this mixture cool a bit, after it has cooled strain the turkey basting sauce and throw out the peels and chipotle.
6
At this point you can either smoke your bird { like I’m going to do } or put it in the oven, and bake it as you usually would do.
7
I am brushing it on the bird every 30 to 45 minutes or so until the entire cranberry basting sauce is gone.

About this Recipe

Course/Dish: Marinades, Other Sauces
Main Ingredient: Vegetable
Regional Style: American