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Drunken Cranberry Sauce

Although this sauce isn`t canned, it will keep at least two weeks in the refrigerator.1 (12 ounce) bag fresh cranberries
1 to 1 1/4 cups granulated sugar
1/4 teaspoon ground cinnamon
Dash of nutmeg
1/4 cup bourbonPreheat oven to 350 degrees F.Combine cranberries, sugar, cinnamon and nutmeg in an 8-inch square pan, and cover the pan with aluminum foil. Bake 50 minutes to 1 hour, until the cranberries have softened and become juicy. Uncover the pan, and immediately stir in the bourbon. The alcohol will evaporate, leaving just the liquor`s warm, smoky essence. Refrigerate the sauce, covered, until ready to serve.

 

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