Kentucky Bourbon Cranberry Sauce

• 1 12oz bag of whole cranberries, rinsed and drained
• 2 medium oranges, zested and juiced
• 1 small lime, zested and juiced
• 2 tablespoons of bourbon (see notes)
• 1 teaspoon of cinnamon and 1/4 teaspoon of cinnamon, divided
• 1 cup of sugar (if you like it sweeter, add more sugar)
• 1 cup of water
• pinch of salt
• 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water. This will thicken the sauce and make it more glossy. An alternative, tasteless thickener is one teaspoon potato starch mixed with one teaspoon of cold water.

1. Place the cranberries, sugar, water, salt, orange juice, orange zest, lime zest, half of the lime juice and one teaspoon of cinnamon in a pot and bring to a gentle boil over medium-medium high heat. Cover and cook until the cranberries have popped and formed a sauce. Turn off the heat and add the bourbon, away from the heat source. Be careful when adding alcohol to any hot sauce. Return the pot to the stove and bring to a boil to burn off the alcohol. Keep it on a gentle boil and add the cornstarch/water mixture or potato starch/water mixture. Let it cook for an additional 1-2 minutes. Stir in the rest of the lime juice and the 1/4 teaspoon of cinnamon. Enjoy!

cranberries, oranges, lime, bourbon, cinnamon, sugar, water, salt, water

Taken from food52.com/recipes/24583-kentucky-bourbon-cranberry-sauce (may not work)