Skrewy Cranberry Sauce

By Samantha Binkley

Well, crazy title but it’s a little screwy because I use Skrewball Peanut Butter Whisky as an ingredient and it’s so delicious.

I met the founder of Skrewball at an event and he actually told me I could use it in my turkey brine too. It’s savory and boozy all at the same time. It adds a great taste to your cranberry sauce along with the Healthy On You Spice Spice Baby which is a mix of anise, cinnamon, ginger adding even more savory!

Ingredients

  • 1

    lb. fresh or frozen cranberries

  • 2

    cups coconut palm sugar

  • 2
  • ½

    cup Skrewball Peanut Butter Whisky (Trader Joe's carries this)

  • cups fresh squeezed orange juice

  • Zest of one orange

Preparation

  1. In a medium saucepan, bring to boil the Skrewball Whisky, sugar, Spice Spice Baby seasoning and the orange juice.

  2. Reduce the heat to medium-low and add the cranberries and cook in the liquid for 20 minute.

  3. As the cranberries begin to cook and soften, use the back of a wooden spoon or a potato masher to break up the cranberries.

  4. Add the orange zest and stir well. Allow to cool for 10 minutes or refrigerate before serving.

  5. *I use any leftovers as an ingredient for other recipes like my Crimson Pear Galette with Cranberry Sauce. The cranberry sauce can be frozen for use later.