(Serves 8, recipe adapted from Michael McLaughlin)
TIME: ABOUT 20 MINUTES
1 cup bourbon
1/4 cup minced shallot
zest of one large orange
one 12-ounce bag of fresh cranberries, rinsed
1 cup sugar
1 tsp. freshly ground black pepper (optional)
sprig of thyme
spring of rosemary
In small saucepan, combine bourbon, shallots and orange zest. Bring to a boil over moderate heat, then simmer, stirring occasionally, until bourbon is reduced to a syrupy glaze, about 10 minutes.
Add the cranberries and sugar, stirring well until the sugar dissolves. Lower heat and add thyme and rosemary, in a spice bag. Slightly and simmer, uncovered, until most cranberries have burst, about 10 minutes.
Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate.