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Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce made with a quick boil-and-simmer method, turning fresh cranberries into a thick, jammy texture. Bright orange zest and a splash of bourbon give a warm, festive flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 182
Ingredients Equipment Method Notes

Ingredients
  

cranberries
  • 12 oz fresh cranberries
brown sugar
  • 0.75 cup brown sugar packed
orange juice
  • 0.75 cup orange juice
bourbon
  • 0.25 cup bourbon divided
orange zest
  • 1 tbsp orange zest
cinnamon
  • 1 cinnamon stick cinnamon stick
salt
  • 0.25 tsp salt pinch

Equipment

  • 1 saucepan

Method
 

Cook the cranberry base
  1. Add brown sugar, orange juice, 2 tablespoons bourbon, cinnamon stick, and salt to a saucepan. Bring to a boil over medium-high heat.
  2. Add fresh cranberries and reduce to a simmer. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens.
Finish and chill
  1. Remove the saucepan from heat. Stir in the remaining bourbon and the orange zest.
  2. Discard the cinnamon stick. Cool until warm, then chill before serving.

Notes

Pro tip: simmer just until the berries burst and the sauce turns glossy and thick—overcooking can make it overly firm. Store covered in the refrigerator for up to 5 days. Freeze up to 2 months. For a lower-sugar option, replace brown sugar with a 1:1 baking sweetener and simmer as directed.