This bourbon cranberry sauce transforms your holiday table with rich, boozy sweetness that balances tart cranberries perfectly. I’ve made this bourbon cranberry sauce countless times, and it never fails to steal the show from the turkey itself. The smooth bourbon adds warmth and depth that regular cranberry sauce just can’t match.
SERVES: 4 | PREP: 5 MIN | COOK: 15 MIN | TOTAL: 20 MIN
Ingredients
Cranberry Base:
| Ingredient | Amount |
|---|---|
| Fresh cranberries | 12 oz (1 bag) |
| Granulated sugar | 3/4 cup |
| Water | 1/2 cup |
Bourbon & Spice:
| Ingredient | Amount |
|---|---|
| Bourbon whiskey | 1/4 cup |
| Orange zest | 1 tbsp |
| Ground cinnamon | 1/4 tsp |
| Kosher salt | Pinch |
Optional Garnish:
| Ingredient | Amount |
|---|---|
| Fresh thyme sprigs | 2-3 sprigs |
Step-by-Step Instructions
Phase 1: Prep Work (3 minutes)
Step 1: Rinse 12 oz fresh cranberries under cold water in a colander. Pick out any soft or damaged berries and remove any stems. Pat them dry with paper towels.
Step 2: Zest 1 orange using a microplane or fine grater to get 1 tbsp orange zest. Only zest the orange part—the white pith underneath tastes bitter.
Step 3: Measure out your 1/4 cup bourbon into a small cup. Having it ready makes the cooking process smoother when you need to add it quickly.
Phase 2: Building the Base (5 minutes)
Step 4: Combine 1/2 cup water and 3/4 cup sugar in a medium saucepan over medium heat. Stir gently with a wooden spoon until the sugar completely dissolves. This takes about 2-3 minutes.
Step 5: Once the sugar dissolves and the liquid looks clear, increase heat to medium-high. Let it come to a gentle boil—you’ll see small bubbles breaking the surface.
Step 6: Add all your cranberries to the boiling sugar water. They’ll sizzle when they hit the hot liquid—this is normal and good.
Step 7: Stir the cranberries to coat them in the syrup. Keep the heat at medium-high and let them cook undisturbed for about 2 minutes.
Phase 3: The Pop & Simmer (7 minutes)
Step 8: Listen for the cranberries to start popping—this means their skins are bursting and releasing their pectin. You’ll hear little snapping sounds. This usually starts around the 3-4 minute mark.
Step 9: Once most berries have popped (about 5-6 minutes in), stir in your 1 tbsp orange zest, 1/4 tsp cinnamon, and pinch of salt. The sauce will smell amazing right now.
Step 10: Reduce heat to medium-low. The sauce should bubble gently, not violently. If it looks like homemade orange cinnamon cranberry sauce, you’re on the right track.
Step 11: Here’s the key step: Remove the pan from heat before adding the bourbon. This prevents the alcohol from igniting (bourbon is flammable when hot).
Step 12: Pour in 1/4 cup bourbon and stir well. Return the pan to low heat for just 1-2 minutes to cook off some alcohol but keep that bourbon flavor. You’ll smell when it’s ready—the harsh alcohol scent softens.
Phase 4: Thickening & Finishing (5 minutes)
Step 13: Keep cooking on low heat, stirring occasionally. The sauce will look thin right now—don’t worry. It thickens as it cools.
Step 14: Test thickness by dragging your spoon through the sauce. If it coats the back of the spoon and you can draw a line through it with your finger that stays put, it’s ready.
Step 15: Taste and adjust. Want it sweeter? Add 1-2 tbsp more sugar now. Want more bourbon punch? Add another 1 tbsp bourbon off-heat.
Step 16: Remove from heat completely. If you’re adding fresh thyme garnish, drop the sprigs in now while the sauce is hot. They’ll infuse as it cools.
Step 17: Transfer the bourbon cranberry sauce to a serving bowl. It will continue to thicken as it sits. If you’ve tried amaretto cranberry sauce, you’ll notice this sets up even firmer.
Step 18: Let it cool to room temperature before serving—this takes about 30-45 minutes. The flavors meld better when it’s not piping hot.
Chef’s Notes
Bourbon Selection: I use mid-range bourbon for this bourbon cranberry sauce—save your expensive bottles for sipping. Maker’s Mark, Buffalo Trace, or Wild Turkey work perfectly.
The Pop Test: Don’t skip listening for those pops. When cranberries burst, they release natural pectin that thickens the sauce without adding cornstarch.
Orange Zest Power: Fresh zest makes a huge difference over dried. The oils in the zest brighten the whole sauce and cut through the bourbon’s richness.
Make-Ahead Magic: This sauce actually tastes better the next day when all the flavors marry together. I always make mine at least 24 hours ahead.
Nutrition Information (Per Serving)
Serving Size: 1/4 of recipe (about 1/2 cup)
- Calories: 185
- Protein: 0g
- Carbohydrates: 38g
- Fat: 0g
- Fiber: 2g
- Sugar: 35g
- Sodium: 25mg
Variations to Try
Maple Bourbon Cranberry Sauce: Replace 1/4 cup sugar with pure maple syrup. Add it when you add the bourbon for incredible depth.
Spiced Bourbon Version: Double the cinnamon and add 1/4 tsp nutmeg plus 2 whole cloves. Remove the cloves before serving.
Port Wine Swap: Can’t do bourbon? Use ruby port wine instead. The flavors work beautifully with cranberries.
Ginger Bourbon Kick: Add 1 tbsp fresh grated ginger with the orange zest. The spicy bite complements the bourbon perfectly.
Storage & Reheating
Refrigerator: Store bourbon cranberry sauce in an airtight container for up to 2 weeks. The bourbon acts as a preservative.
Freezer: Freeze in freezer-safe containers for up to 3 months. Leave 1/2 inch headspace for expansion.
Thawing: Move to the fridge 24 hours before serving. Don’t microwave—it breaks down the texture.
Serving Temperature: This tastes best at room temperature or slightly chilled. Pull it from the fridge 30 minutes before your meal.
Troubleshooting Common Problems
Problem 1: Sauce is too thin Simmer it longer over low heat. If it’s already cooled, return to the pan and cook for 2-3 more minutes. Remember, it thickens significantly as it cools.
Problem 2: Too sweet Add 1-2 tbsp fresh lemon juice or a small pinch of salt. The acid balances sweetness instantly. You can also stir in 1-2 tbsp more bourbon for balance.
Problem 3: Bourbon flavor is too strong Return the sauce to low heat and simmer for 3-5 more minutes to cook off more alcohol. Next time, reduce bourbon to 2-3 tbsp instead.
Problem 4: Sauce is lumpy or separated Mash the cranberries gently with a potato masher while still warm. For perfectly smooth sauce, pulse a few times in a blender (but I prefer some texture).
Problem 5: Tastes flat or boring You forgot the salt! Even a small pinch makes cranberries pop. Also check your orange zest—dried zest won’t give you the bright flavor you need.
Equipment Essentials
- Medium saucepan (2-3 quart capacity)
- Wooden spoon or silicone spatula
- Microplane or fine grater (for zesting)
- Measuring cups and spoons
- Colander (for rinsing cranberries)
- Serving bowl
- Airtight storage container
Shopping List by Store Section
Produce:
- Fresh cranberries (12 oz bag)
- Fresh oranges (1 for zesting)
- Fresh thyme (optional, 1 small bunch)
Baking Aisle:
- Granulated sugar
- Ground cinnamon
Liquor Store:
- Bourbon whiskey (you only need 1/4 cup, but buy a full bottle for cocktails!)
Already in Your Pantry:
- Kosher salt
Success Secrets
1. Use fresh cranberries only—frozen ones release too much water and make the sauce thin and watery.
2. Don’t add bourbon while the pan is on high heat. Remove from heat first to avoid a kitchen fireworks show.
3. Let the sauce cool completely before judging the thickness. It will thicken dramatically as the pectin sets up during cooling.
4. Make this at least one day ahead. The flavors deepen overnight, and the bourbon mellows into the cranberries beautifully.
5. Save a few whole cranberries from the bag and float them on top of your finished bourbon cranberry sauce for a gorgeous garnish that looks professional.
