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Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce made with a quick simmer until the berries burst and the mixture thickens. Finished with orange zest for a bright, glossy texture that sets up beautifully after chilling.
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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: 180
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 saucepan

Method
 

Cook the cranberry base
  1. Combine brown sugar, orange juice, 2 tablespoons bourbon, cinnamon stick, and salt in a saucepan. Heat until boiling, about 3-5 minutes, with vigorous bubbles around the edges.
  2. Add fresh cranberries and reduce to a simmer. Simmer 10-12 minutes until the berries burst and the sauce thickens, stirring occasionally so it doesn’t stick.
Finish and chill
  1. Remove the saucepan from the heat. Stir in the remaining bourbon and orange zest for a glossy finish.
  2. Discard the cinnamon stick. Let the sauce cool completely, then chill before serving.

Notes

For the best texture, cool the sauce uncovered until it stops steaming, then cover and refrigerate; it will thicken further as it chills. Store in an airtight container in the refrigerator for up to 5 days and freeze for up to 2 months. For a no-alcohol option, replace the bourbon with an equal amount of orange juice (or apple juice) and add a splash of extra zest for lift.