Thanksgiving at 315, Bistro & Wine Bar

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Cheryl talks with Louis Moskow, owner of 315, about Thanksgiving and more.

Baked Cranberry Sauce

© 1999 by Cheryl Alters Jamison and Bill Jamison from American Home Cooking (Broadway


One of the country’s most distinctive native fruits, cranberries grow in bogs in a number of

northern states, mainly Massachusetts, New Jersey, Wisconsin, and Oregon. Native Americans

ate them in various ways, and may have brought them to the first Thanksgiving feast in

Plymouth in 1621. The berries are intimately associated with the holiday today in any case,

usually in a sauce similar to this, though most versions are boiled instead of baked. The sauce

keeps for several weeks in the refrigerator, ready to dress quail or duck as well as turkey.

Makes about 2 ½ cups

12-ounce bag cranberries, fresh or frozen

1 to 1¼ cups sugar

¼ teaspoon ground cinnamon

Pinch of nutmeg

3 to 4 tablespoons bourbon, brandy, or light rum

Preheat the oven to 350º F.

Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover

the mixture. Bake for 55 minutes, uncover and stir to melt undissolved sugar and return to the

oven for 5 to 10 more minutes. The cranberries are ready when soft with a syrupy sauce. Remove

from the oven and immediately stir in the bourbon. Let the sauce cool to room temperature, then

chill for at least an hour before serving. The sauce keeps for several weeks.