Although this sauce isn't canned, it will keep at least two weeks in the refrigerator.
Try serving this as an alternative to your usual cranberry dish at Thanksgiving
1 (12 ounce) bag fresh cranberries;
1 to 1 1/4 cups granulated sugar;
1/4 teaspoon ground cinnamon;
Dash of nutmeg;
1/4 cup bourbon
Preheat oven to 350 degrees F. Combine cranberries, sugar, cinnamon and nutmeg in an 8-inch square pan, and cover the pan with aluminum foil. Bake 50 minutes to 1 hour, until the cranberries have softened and become juicy. Uncover the pan, and immediately stir in the bourbon. The alcohol will evaporate, leaving just the liquor's warm, smoky essence. Refrigerate the sauce, covered, until ready to serve.
