The Chef: Tina Cannon

From Staff Reports

The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is …

Tina Cannon

Here’s my delicious recipe for cranberry sauce that incorporates apples, orange, pineapple, and bourbon, perfect for your holiday table. Serve chilled or room temperature for turkey and you can use this recipe as a glaze for ham or pork roast.

Bourbon Cranberry Sauce

Ingredients:
• 12 ounces fresh cranberries (about 3 cups)
• 1 medium golden apple, peeled, cored, and diced
• 1 medium orange, zested and juiced
• 1/2 cup pineapple tidbits (fresh or canned, drained if using canned)
• 1/2 cup water
• 1/2 cup bourbon (adjust to taste)
• 1/2 cup granulated sugar (adjust based on your sweetness preference)
• 1/43 cup brown sugar (for depth of flavor)
• 1/2 cinnamon stick
• 1/4 teaspoon nutmeg

Instructions:
1. Rinse the cranberries and discard any soft or damaged ones.

2. Combine ingredients in a medium saucepan, combine the cranberries, diced apple, orange zest, orange juice, water, pineapple, bourbon, sugars, and spices. Stir well.

3. Place the saucepan over medium heat.Bring the mixture to a simmer, stirring occasionally to dissolve the sugar.

4. Simmer for approximately 30 minutes, stirring occasionally, until cranberries burst, the apples soften, and the sauce thickens to your desired consistency.

Taste and adjust the sweetness or spices if needed. Remove the cinnamon stick. You can also simmer longer for a thicker consistency. Please note that It will get thicker as it cools.