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Bourbon-Mint Cranberry Sauce

Scott Phillips

Servings: 8 to 10

Traditional cranberry sauce gets a mint julep makeover, plus toasty hazelnuts for crunch. Be sure to use fresh nuts; a bad batch can throw off the flavor.


  • 1-1/2 lb. fresh or frozen cranberries
  • 1-1/4 cups granulated sugar; more to taste
  • 1/3 cup bourbon
  • 5 big sprigs fresh mint
  • 1/2 cup chopped, toasted hazelnuts

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 34
  • Fiber (g): 4
  • Protein (g): 1


  • Put the cranberries, sugar, bourbon, mint, and 1/2 cup water in a 4-quart saucepan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and many of the cranberries pop, about 20 minutes. Add more sugar to taste and cook until dissolved. Cool to room temperature, remove the mint sprigs, and add the hazelnuts.
  • Refrigerate for at least 2 hours. Return to room temperature before serving.

Make Ahead Tips

The sauce can be made up to 2 days ahead.


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