Annual Thanksgiving Recipe Exchange -- Bourbon-berries and Cream Puffs

Bumped since I only got this up late last night.

Oop. Pardon the late post. Busy, busy with family.

For the last few years, Patheos' Elizabeth Scalia and I have exchanged recipes just before Thanksgiving — it’s a fun little way of finding something new to bring to the table. See past posts here, here, and here.

This year, Elizabeth shared a recipe for Sal's cream puffs. Desserts are always a welcome idea and I agree with her about the chocolate sauce!

I'm having Thanksgiving dinner with my best buddy and his family before moving on to my folks' dinner. He's preparing Bourbon-berries in lieu of the traditional can-shaped cranberry sauce.

Here's what you'll need to do.

1 lb. of cranberries (about 4 cups). 2 cups sugar. 1/4 teaspoon ground cinnamon. 1/4 cup bourbon.

Preheat the oven to 350°F. Combine first 3 ingredients in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. Keeps for about a week. Transfer to bowl and serve.

Obviously, perfect for Thanksgiving. But it also goes great on English muffins with cream cheese and ham the morning after.

What new recipe are you and yours having this year? Share in the comments. Check out what Elizabeth's commenters are sharing with her.

Y'know, I wonder how it'd go if you put the bourbonberries on the cream puffs?

posted by Gabriel Malor at 10:15 AM

| Access Comments