Cranberry Sauce

I’ll be honest, as a child I didn’t care for the Cranberry Sauce.  It had two things working against it: first, it’s cooked fruit, and to this day I almost universally prefer fresh over cooked fruit, and second, I thought it was too tart.  Neither my dad’s or my own version is particularly sweet.  There is just enough sugar to cut the inherent tartness of the berries.  Only as an adult, have I learned to appreciate the balance it provides on what has the potential to be an overly rich plate.
My dad’s Cranberry Sauce is simple.  Fresh berries, washed and picked over, sugar, and water.  Mine is a little more fun, a rift on a Bourbon Old Fashioned, it has dried cherries, orange juice and zest, and a little good ole Kentucky Bourbon. 

Dad's Cranberry Sauce
Difficulty - Easy
Yield - 3 cups

INGREDIENTS
2 - 12 oz bags fresh cranberries
1 1/2 cups granulated sugar
1 1/2 cups water

Wash cranberries well, and discard any soft or broken berries.  In a large heavy bottomed 
Dutch oven, combine cranberries, sugar, and water.  Bring to a boil over medium high heat, stirring frequently.  Once the berries start to pop, turn the heat down to low.  Continue to cook until the berries have all broken down and the sauce has thickened to the consistency of jam.
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Old Fashioned Cranberry Sauce
Difficulty - Easy
Yield - 4 cups

INGREDIENTS
2 - 12 oz bags fresh cranberries
1 cup granulated sugar
1 cup water
1 cup orange juice
1 tsp orange zest
1/2 cup bourbon
2 cups dried cherries

Wash cranberries well, and discard any soft or broken berries.  In a large heavy bottomed 
Dutch oven, combine cranberries, sugar, water, orange juice and zest, bourbon, and dried cherries.  Bring to a boil over medium high heat, stirring frequently.  Once the berries start to pop, turn the heat down to low.  Continue to cook until the berries have all broken down and the sauce has thickened to the consistency of jam.