Go Back

Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce with a glossy, thick texture made by simmering until the berries burst. Finished with fresh orange zest and bourbon for a bright, warming flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
chilling 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries
  • 0.75 cup brown sugar packed
  • 0.75 cup orange juice
  • 0.25 cup bourbon divided (about 1/4 cup total)
  • 1 tbsp orange zest
  • 1 cinnamon stick
  • 0.06 salt pinch

Equipment

  • 1 saucepan

Method
 

Cook the sauce
  1. In a saucepan, combine brown sugar, orange juice, 2 tablespoons bourbon, cinnamon stick, and salt; bring to a boil over medium-high heat, then keep it bubbling. Visual cue: you should see steady boil bubbles across the surface.
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until berries burst and the sauce thickens. Visual cue: the mixture turns darker and coats the back of a spoon.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon and orange zest. Visual cue: the zest flecks should distribute evenly through the sauce.
  2. Discard the cinnamon stick. Visual cue: no cinnamon pieces remain before cooling.
  3. Cool the sauce completely, then chill before serving. Visual cue: the sauce thickens further as it cools to a spoonable consistency.

Notes

For the best texture, simmer just until the sauce visibly thickens and the berries burst; it will thicken a bit more as it cools. Refrigerate in a sealed container for up to 5 days. Freezing is yes—freeze up to 2 months and thaw in the fridge. Dietary swap: for a no-alcohol version, replace bourbon with additional orange juice and add 1/2 tsp vanilla for warmth.