2 cups cranberries
1/4 cup homemade vanilla infused rum
1/4 cup sour orange juice
1 cup light brown sugar
1 cinnamon stick
Simmer in a small pot until the cranberries pop and the mixture thickens, stirring occasionally. Remove cinnamon stick. Serve hot, cold or at room temperature. It will thicken as it cools.
Since we had a Cuban themed Thanksgiving this year, it was only natural to use sour orange juice in our cranberry sauce! It is the crucial ingredient in Mojo Criollo which was the basting sauce we made and served the turkey with. As the same suggests, it is quite tart so we upped the sugar a bit more than normal. It was the perfect sweet-tart condiment the dinner needed.