Fine Cooking (October/November 2015)
As you may know, Clay was born and raised in Kentucky. And Kentuckians only need one reason to drink a mint julep: Anything.
Literally, any reason.
On various visits to Kentucky, we've been offered mint juleps at breakfast, or while boarding a bus, or while holding a two-day-old newborn baby.
Seriously, any excuse.
So when we saw that Fine Cooking had taken a traditional cranberry sauce and given it a Derby-day spin, we flagged it immediately.
Bourbon and mint take this basic cranberry sauce and make it unique and really special. The toasted hazelnuts add a great crunch. We love this sauce, and you will too.
Now. To honor the unbridled spirit of this cranberry sauce, let's play a game. Which of these five Kentucky Derby horse names is a fake?
a. Onoitsmymothernlaw
b. Brangelina
c. Turducken
d. Whatamichoppedliver
e. Tabasco Cat
And make this cranberry sauce!
Bourbon-Mint Cranberry Sauce
Fine Cooking (October/November 2015), recipe by Joanne Smart
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Nutritional Information at FineCooking.com
(This photo: Scott Phillips/Fine Cooking)
Servings: 8 to 10
INGREDIENTS
1 1/2 lb. fresh or frozen cranberries
1 1/4 cups granulated sugar; more to taste
1/3 cup bourbon
5 big sprigs fresh mint
1/2 cup chopped, toasted hazelnuts
DIRECTIONS
Put the cranberries, sugar, bourbon, mint, and 1/2 cup water in a 4-quart saucepan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and many of the cranberries pop, about 20 minutes. Add more sugar to taste and cook until dissolved. Cool to room temperature, remove the mint sprigs, and add the hazelnuts.
Refrigerate for at least 2 hours. Return to room temperature before serving.
Make Ahead Tips: The sauce can be made up to 2 days ahead.
**These are, of course, all 100% real names of horses that have run the Kentucky Derby.
