Hot-Buttered Rum Cranberry Sauce
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- 24 oz fresh cranberries
- 1 medium orange, zested and juiced
1 package The Spice Hunter Hot Buttered Rum Drink Mix
- 1/4 cup brown sugar
1/2 teaspoon The Spice Hunter ground ginger
- a pinch of salt
- 1/2 cup water
- 1/4 cup dark rum (optional)
- 2 tablespoons unsalted butter, softened and cubed
In a medium heavy-bottomed pot set over medium heat, combine the cranberries, orange zest, juice, drink mix, ground ginger, salt, water, and rum.
Bring to a boil.Reduce heat to medium-low and simmer for about 20 minutes, or until most of the cranberries have burst open.
Reduce heat to low and let simmer gently until the sauce reaches your desired consistency. See Notes below.
At the last minute, add in the butter and mix until melted.
Transfer cranberry sauce to a serving bowl. Serve warm or chill until ready to serve.
For a thicker sauce, cook for additional 5-7 minutes to ensure all the cranberries have burst open and broken down.
For a smoother sauce, pass the cranberry sauce over a fine sieve before letting cool.
To create pretty molds, strain the cranberry sauce over a fine sieve and pour the smooth sauce into lightly greased mini bundt pans. Chill overnight before unmolding.
Recipe via A Classic Twist