1 pound (about 4 cups) cranberries
2 cups sugar (white and/or brown)
¼ teaspoon ground cinnamon
¼ to 1/3 cup good-quality bourbon (Goldman uses Maker’s Mark)
Heat oven to 350 degrees. Combine cranberries, sugar and cinnamon in 9-by-13-inch baking dish. Cover tightly with foil, and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven, and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl, and serve. Makes about 2 cups of sauce.