Ingredients
Servings: ￩￫
| 12 | Ounce Cranberries, fresh |
| .75 | Cup Sugar, granulated |
| 1 | Cup Orange juice |
| .5 | Cup Crystalized ginger, diced |
| 1 | Tsp Cinammon, ground |
Instructions
Combine cranberries, sugar, orange juice, ginger, and cinammon in a sauce pan and and bring to a boil. Lower heat and simmer for 30 minutes, stirring occasionally.
Remove from heat and let cool or submerge sauce pan in a cold ice cube bath to cool quicker.
Add ice cubes and 2 tbsp cranberry sauce to a tumbler. Add one shot of Bourbon (I prefer Maker’s Mark), a splash of water, and a splash of orange juice (or more water if you want to skip the additional OJ). Garnish with orange slices and cinnamon sticks before serving.
Leftover cranberry sauce makes approximately 10 drinks and will keep refrigerated for up to two weeks.
