Scotch Infused Cranberry Sauce

I spiked this year’s cranberry sauce and am a little more than in love with it! Cranberry sauce is my absolute hands-down favorite part of Thanksgiving dinner. And, every year I look forward to it! Well, this year, I’m hosting my own dinner and I made it my mission to make a uniquely fun version. You’ll love it (don’t worry, the boozy flavor isn’t too strong)!

My friends over at Drizly fell in love with my twist on the norm cranberry sauce and are generously offering a discount to my awesome Manhattan and Brooklyn readers in order to more easily make it!  Just head on over to their site, fill your cart and enter COFFEECHAMPAGNE at checkout for $10 off your first order! Oooh, don’t forget to grab an extra bottle of bubbly while you’re shopping! 

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COOK TIME: 25 minutes

TOTAL TIME: 25 minutes


1 Cup


Fresh Cranberries (2 Cups, Rinsed)

Fresh Ginger (1 Tbsp, Skinned And Sliced)

Fresh Thyme (3 Stalks)

Honey (1 Tbsp)

Scotch (1/2 Oz. I Used Talisker 10. Remember Your $10 Off Present From Drizly)

White Sugar (1 Cup)

Unsalted Butter (1 Tbsp)

Water (1 Cup)

Salt (1/2 Tsp)

Pepper (1/2 Tsp)


Saucepan With Lid

Wooden Spoon

1. TO MAKE YOUR INFUSED SIMPLE SYRUP. in your saucepan, combine your water, ginger, thyme, salt, and pepper. Over medium heat, bring this mixture to a boil.

Using your wooden spoon, stir in your sugar, butter, honey, and scotch. Bring it to a boil.


2. TO MAKE YOUR CRANBERRIES. stir in your cranberries. Cover your saucepan with its lid and turn the heat to medium-low and let your mixture simmer for 20 minutes.

When it’s done cooking, transfer your mixture to the bowl you want to serve it from and let it settle into it gelatinous form.