This cranberry rum-raisin sauce is another holiday staple that deserves to be served all season long. Make a batch to store in the refrigerator and serve with turkey, pork chops, and roasted chicken.–Rick Rodgers
LC Yo Ho Ho And A Bottle of Rum Note
In the (admittedly unlikely) event that you bought a bottle of rum solely for use in this recipe, take heed of what we find to be an inspired use for the rest of the bottle of booze. As the pirates would say, yo ho ho and a bottle of rum….
Cranberry Rum-Raisin Sauce Recipe
- Quick Glance
- 15 M
- 15 M
- Makes about 3 cups
- 12 ounces cranberries, rinsed and picked over
- 1 cup packed light brown sugar
- 1 cup raisins
- 1/3 cup finely chopped crystallized ginger
- 2 tablespoons balsamic vinegar
- 1/4 cup dark rum
- 1. Bring the cranberries, brown sugar, raisins, ginger, vinegar, and 1/4 cup water to a boil in a heavy-bottomed, nonreactive saucepan over medium-high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low.
- 2. Simmer uncovered, stirring often, until all the cranberries burst and the juices are syrupy, about 5 minutes. Remove from the heat and stir in the rum. Cool completely.
- The sauce can be prepared up to 3 weeks ahead, covered, and refrigerated. Bring to room temperature before serving.
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Cranberry Rum-Raisin Sauce Recipe © 2008 Rick Rodgers. All rights reserved.
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