I had some rum left over after baking our Christmas pies so I played with our cranberry sauce. Delicious!
Cranberry Rum Sauce
- 12 ounces cranberries (see notes)
- 1 cup water
- 2/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 Tbsp rum
Add everything to a tall heavy bottomed saucepan, bring to a boil over medium-high. Turn down to medium and let cook, boiling, for about 10 minutes or so. Take off the heat and pour into a fine mesh strainer over a large glass mixing bowl. Push the cranberries through it, using a spoon or spatula, scraping the outside of the strainer often. Keep pushing until you have just the skins mostly left, discard.
Let cool on the counter and chill covered in the refrigerator.
Note: I purchased a bag of frozen fresh cranberries this time, having never tried them before. I was pleasantly surprised how much fresher/plumper they were over the bags of “fresh” cranberries sold in the produce department. None were shrived or had to be tossed!