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Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce made with a quick simmer until the berries burst, then finished with fresh orange zest and bourbon. Glossy, thick, and spoonable with a bright citrus aroma from orange peel.
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Prep Time 5 minutes
Cook Time 15 minutes
chill 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 180
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 (you’ll use 2 tbsp in the boil, then stir in the rest)
  • 1 tbsp orange zest
  • 1 cinnamon stick
  • 0.25 tsp salt pinch

Equipment

  • 1 saucepan

Method
 

Boil the sauce
  1. Combine brown sugar, orange juice, 2 tablespoons bourbon, cinnamon stick, and salt in a saucepan over medium-high heat; bring to a boil with active bubbling.
  2. Add cranberries and reduce heat to a gentle simmer, keeping the mixture at a steady bubble so it thickens as it cooks.
Simmer until berries burst
  1. Simmer for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce turns glossy and noticeably thicker with clinging spoonfuls.
Finish and chill
  1. Remove the saucepan from heat and stir in the remaining bourbon and orange zest until fully incorporated and fragrant.
  2. Discard the cinnamon stick, then pour the sauce into a bowl.
  3. Cool completely, then chill before serving so it sets into a thick, sliceable spoonful.

Notes

For the best texture, stir occasionally during the simmer so the sugar dissolves evenly and the sauce thickens without scorching. Store covered in the refrigerator up to 5 days; freeze in a sealed container up to 2 months (thaw overnight in the fridge). For a lower-sugar option, reduce brown sugar by about 1/4 cup and adjust to taste after simmering—cranberries vary in tartness.