Bourbon-Cranberry Compote

I've been making this about 8 years for holidays, especially Thanksgiving. It is always a hit. I've made a few adjustments to the recipe over time, but it's certainly great just the way it is too! I normally use less sugar the apple juice is sweet too so find you don't need as much, but it isn't too tart. I love the bouron in it, and when I first made it, I was no fan of bourbon OR cranberries I was just "assigned" that for my friend's event, I'm converted now! I bought my first bottle for it, but happened to buy a very good bottle because I wanted everything to be excellent quality. People always want to take some home with them. It's now one of my signature Thanksgiving dishes! I highly recommend.

Should have noted that we served ours at or around room temperature.

@maxwellmama I did prepare it ahead of time. We served some at room temperature, but we found we like it best warmed up.

Did you prepare this the night before? If so, did you serve straight from the refrigerator, or allow to come to room temp?

De-lish! 5 Stars! I had my doubts about the Bourbon as it seemed too strong while cooking, but it was PERFECT! I recommend making the dish the day before so the berries have time to simmer and soak in all the flavors.