Bourbon Cranberry Sauce
Serve this easy, bourbon cranberry sauce on your next Thanksgiving dinner table. Real cranberries are simmered with bourbon and a whole vanilla bean for amazing flavor.
I’ve always wanted to try making my own cranberry sauce. I figured a homemade version has to be better than the traditional cranberry sauce you get from a can. I was right. This Thanksgiving cranberry sauce is juicy, with hints of vanilla and a smoky aroma from a hint of bourbon. It’s the perfect side dish on your holiday table to accompany your Thanksgiving turkey, sweet potatoes and green beans.
Don’t worry, the alcohol from the bourbon burns off as it cooks. You get the bourbon flavor without getting any underage family members intoxicated.
Looking for a tasty way to use up leftover cranberry sauce? Check out this recipe for White Chocolate Cranberry Bread Pudding or Baked Brie Bites.
Recipe at a glance
- Rich flavor: Bourbon adds warm depth.
- Naturally thick: Cranberries gel on their own.
- Easy make-ahead: Even better the next day.
- Super versatile: Great with meats, breakfasts, and desserts.
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Ingredients and tools you will need
The process for making this amazing cranberry sauce is so easy, you will never purchase the canned stuff again. To make this bourbon cranberry sauce recipe, you will need:
- Sugar – Sweetens the tart cranberries.
- Bourbon – Adds depth and a subtle caramel warmth.
- Orange juice – Brightens the sauce with citrus flavor.
- Cranberry juice – Boosts the tart fruity base.
- Fresh or frozen cranberries – Breaks down beautifully when cooked. One 12-ounce package measures out to be three cups. No need to thaw frozen cranberries
- Vanilla bean – A whole halved bean gives the sauce a soft, aromatic sweetness.
Substitutions and variations
- Swap the bourbon: Use rum, brandy, or whiskey, Scotch, cognac or even a full-bodied red wine for a similar warmth and depth.
- Make it alcohol-free: Replace bourbon with extra orange or cranberry juice.
- Use vanilla extract: If you don’t have a whole bean, add 1–2 teaspoons of vanilla extract after cooking.
- Boost the citrus: Add orange zest or a splash of lemon juice for extra brightness.
- Make it spicier: Simmer with a cinnamon stick, star anise, or a pinch of ground cloves.
- Go sweeter: Stir in a bit of maple syrup or honey to taste.
- Add texture: Mix in chopped pecans or walnuts after the sauce cools.
- Fruit variations: Fold in diced apples, pears, or dried cherries for a twist.
Choosing the right bourbon
You’ll find plenty of bourbon options out there, from budget-friendly to top-shelf. Since this recipe only uses ¼ cup, you’ll have most of the bottle left.
- If you enjoy sipping bourbon, choose one you’ll want to drink later (Knob Creek, Maker’s Mark, Four Roses).
- If you’re not a bourbon drinker, affordable brands work just fine (Jim Beam, Wild Turkey, Old Crow, Heaven Hill).
If you need ideas to use the remaining bottle of bourbon, type the term bourbon into my search bar or check out a few of my faves like Bourbon Balls, Apricot and Bourbon Glazed Meatballs, Bourbon Eggnog, or Baked Bourbon Glazed Ham.
How to seed a vanilla bean
You should be able to find whole vanilla beans in the spice aisle at your grocery store. If you’ve never seeded a vanilla bean before, it’s simple!
Lay the vanilla bean flat on a cutting board. Use the tip of a sharp knife to slice down the center of the pod, cutting it open.
Pull the two halves apart. Lay one half flat and hold one end in place.
Use the dull side of a knife or a spoon to gently scrape out the seeds; set them aside. Repeat with the other half of the pod.
Pro tip: Don’t discard the scraped pod—add it to the saucepan and let it simmer with the sauce for extra flavor.
How to make fresh cranberry sauce
Step 1: Combine all ingredients in a medium saucepan, including the vanilla bean pod and seeds. Heat over medium-high until the mixture begins to boil.
Step 2: Cover, reduce heat to medium-low, and simmer 7–10 minutes, until the cranberries soften, burst, and the liquid thickens.
Step 3: Remove from heat and discard the vanilla bean pod.
Step 4: Scoop out one cup of the sauce and set aside.
Step 5: Puree the remaining sauce until smooth, then stir the reserved whole-berry portion back in. Chill for 4–8 hours. The sauce continues to thicken as it cools.
Serving Suggestions
This sauce is incredibly versatile. Try it with:
- Wild rice stuffed turkey breast or sweet tea brined roast chicken
- Coca-Cola baked ham
- Holiday charcuterie boards
- Buttermilk pancakes, waffles, or French toast
- Cheesecake or bourbon blueberry pound cake
- Leftover turkey sandwiches
- Yogurt or overnight oats
Storage, freezing and canning instructions
Storage. Transfer the cooled leftover bourbon orange cranberry sauce into an airtight container and refrigerate within two hours. Consume within one week.
Freezing. Transfer the cooled leftover cranberry sauce into an airtight container, leaving room at the top for expansion. Freeze for up to three months. Allow the sauce to thaw completely before serving.
Canning. Cranberry sauce can be canned using the water bath canning method. Simply fill clean and sterile pint or half-pint jars with the hot sauce and leave ¼-inch of headspace. Process for 15 minutes.
Frequently asked questions
You can make this bourbon cranberry sauce up to 5 days before serving. Store it in an airtight container in the refrigerator.
Yes, you can use the same amount of brown sugar as a replacement for the white sugar.
Cranberries do release extra juice after they have been frozen. Heat the thawed sauce over medium heat until it starts to thicken. Remove the saucepan from the heat and allow it to cool. The sauce will thicken as it cools.
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Bourbon Cranberry Sauce
Ingredients
- 1 cup sugar
- ¼ cup bourbon
- ½ cup orange juice
- ½ cup cranberry juice
- 1 12 ounce package, about 3 cups, fresh or frozen cranberries
- 1 whole vanilla bean halved and seeded
Instructions
- Combine all ingredients in a medium saucepan, including the seeded vanilla bean pod. Heat over medium high heat until it starts to boil.
- Cover the pan and reduce the heat to medium low. Continue to simmer for 7-10 minutes until the cranberries begin to soften and pop and the liquid thickens.
- Remove the cranberry sauce from the heat.
- Remove and discard the vanilla bean pod.
- Remove one cup of the cranberry sauce from the pan and set aside.
- Puree the remaining sauce. Add the reserved cranberry sauce back to the pan and stir.
- Allow the cranberry sauce to chill for 4-8 hours before serving. Sauce will continue to thicken as it cools.
Video
Notes
- The sauce will look thin when hot but thickens noticeably as it cools.
- For a smoother texture, puree the entire batch instead of reserving a portion.
- If you prefer chunkier cranberry sauce, skip the pureeing step altogether.
- Taste and adjust sweetness after cooking—add a little extra sugar or maple syrup if needed.
- Bourbon flavor becomes more mellow after chilling, so don’t worry if it tastes strong while warm.
- Adding the scraped vanilla pod to the pan boosts flavor—just remember to remove it before blending.
- Stir often as the sauce simmers to prevent scorching on the bottom of the pan.
- Store leftovers in the fridge for up to a week or freeze for longer storage.