Best Cranberry Sauce EVER!

I know what you are thinking, “Why are you posting a cranberry sauce recipe AFTER Thanksgiving.  I could have used this 4 days ago.”  The reason I am posting this after Thanksgiving is because I think of cranberry sauce as more of a holiday thing.  Not just Thanksgiving but also for holiday breads, turkey sandwiches, cheesecakes, etc.  I love to add cranberry sauce to lots of things so I usually keep some in the fridge during the holiday season.  Then when I am making something and trying to think of a new spin on it, hey, cranberry sauce!

Cranberry Sauce

NOTE:  The ingredient amounts in this recipe are very fluid.  Use the ones you want, adjust the taste, make it your own.

1 bag of fresh cranberries

zest of one orange

juice of two oranges

2-3 inch long sprig of fresh rosemary

dash of cayenne

1/2 c. granulated sugar

1 oz. cognac or bourbon

In a medium sauce pan, combine the cranberries, orange juice, sugar, and zest.  Cook on medium heat until the cranberries start to pop.  Add the cayenne, rosemary,  and cognac.  Continue to cook for a few more minutes, stirring constantly, to allow the alcohol to cook off.  Taste and adjust the sugar and cayenne.  Cool, refrigerate.

Look for coming recipes using cranberry sauce.