The Pioneer Woman Tasty Kitchen
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Drunken Cranberries

4.67 Mitt(s) 3 Rating(s)3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5

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Level: Easy

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Description

Forget the canned, jellied cranberry sauce (you know, the stuff that slides out of the can and *looks* like the can?). Try this for a different twist!

Ingredients

  • 1 bag (12 Oz. Bag) Fresh Cranberries
  • 1 cup Brown Sugar
  • ⅓ cups Rum

Preparation

Preheat oven to 325 degrees.

Rinse cranberries in a strainer and shake off the excess water. Pour cranberries into an 8×8 baking dish.

Mix brown sugar and rum in a small bowl. You’ll be making a brown sugar “sludge.” DO NOT ADD MORE LIQUID. Mix together until well combined. Pour over cranberries.

Bake for 1 hour and 30 minutes. Cranberries will burst and shrink, and a thick, reduced syrup will coat the cranberries.

Serve warm!

A little goes a long way.

Note: if you do not want to use alcohol, try 1/3 cup apple juice, apple cider or orange juice.

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3 Reviews

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Kelly on 12.5.2017

This made a pretty good cranberry sauce, although I couldn’t taste the rum.

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WestieMom on 11.13.2014

Love the way the cranberries turn out in this recipe – everyone loved them so much that I plan on doubling the recipe for Thanksgiving this year! My son-in-law, who is quite the chef himself, declared these his favorite dish that I served!

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Fran P. on 11.8.2010

This recipe is superb! I served baked sweet potatoes topped with these drunken cranberries and it was fabulous. I can’t wait to serve them with our Thanksging dinner this year!

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