Cranberry Sauce with Bourbon and Orange
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Don’t buy cranberry sauce at the store! With just six simple ingredients you can make your own Cranberry Sauce with Bourbon and Orange that is sweet, tart, and totally delicious.
Can we talk about cranberry sauce? I know there are people out there that love the cranberry sauce that comes in a can but I cannot do it. It’s like a cranberry gelatin log and it’s just not good.
On the opposite side are the people that make a sauce with whole cranberries that is super sweet and kind of hard to eat. I’m not a fan of that one either.
Is it any wonder that I never put cranberry sauce on my plate at the holidays? I hate to be disappointed and I’ve yet to meet a cranberry sauce that I actually want to eat…until now.
I first made this Cranberry Sauce with Bourbon and Orange a few weeks before Thanksgiving just to give it a try. I figured I couldn’t really go wrong with cranberries, bourbon, and vanilla and it turned out I was right!
Ingredients:
- sugar
- bourbon
- cinnamon sticks
- oranges
- cranberries
- vanilla bean
- Combine the sugar, bourbon, cinnamon sticks, orange zest, and orange juice in a medium saucepan over medium high heat.
- Bring to a boil stirring to dissolve the sugar.
- Reduce the heat to medium and simmer for 5 minutes.
- Add in the cranberries and vanilla bean and continue simmering for 10 minutes. The cranberries should be bursting.
- At the point you can leave the cranberries how they are or you can smash them against the side of the pan.
- Continue cooking for 5 minutes.
- Remove from heat and remove the cinnamon sticks and vanilla bean. Serve warm or chill if desired.
The smell while this cranberry sauce was cooking was amazing. I will say that if you aren’t a huge bourbon fan don’t taste it before it’s finished cooking as the bourbon flavor is so strong initially.
However, while cooking I could smell the tart cranberries, hints of orange, and plenty of fresh vanilla. I kept stealing tastes of it because I couldn’t handle smelling it without a taste!
I can’t find fresh cranberries, can I use something else?
You can certainly use frozen whole cranberries if fresh aren’t available. Place them in the refrigerator the night before so that they are thawed before using them. Drain before putting them in the pan.
I don’t like alcohol, can I substitute something for the bourbon?
You could use 1/4 cup of orange juice and a 1/4 cup of water mixture and that will work just fine in this recipe. You can also use 1/2 cup of apple juice instead. If you don’t want any additional flavors you can use water in a pinch.
I don’t have any vanilla beans, can I use extract?
While using a whole vanilla bean is preferred because of the addition of flavor you can use extract. Simply add it after you take the sauce off the heat as otherwise it will begin to evaporate as it is an alcohol based extract.
I left the heat up a little higher then it suggested because I wanted the cranberries to pop and have a really thick and chunky sauce. By the time I had let the cranberries cook for 10 minutes they were easy to burst open and just melded into the sauce.
The thing I love about this sauce is that it isn’t crazy sweet. That’s one of my main complaints about cranberry sauce. Cranberries are tart so I want to taste the tartness. This one is sweet and tart with hints of spices, vanilla, and citrus.
I simply ate it with a spoon it was so good! In addition to serving it with a holiday meal I think it would be really great on top of a bowl of ice cream for a holiday twist.
More Cranberry Recipes:
- Cranberry Orange Baked Oatmeal
- Cranberry Clementine Muffins
- Cranberry Moscow Mules
- Pumpkin Cranberry Bread
- Spice Cake with Cranberry Nut Sauce
If you’ve tried my Cranberry Sauce with Bourbon and Orange or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Cranberry Sauce with Bourbon and Orange
Ingredients
- 1 c. sugar
- 1/2 c. bourbon
- 2 cinnamon sticks
- zest of 1 orange
- juice of 2 oranges
- 3 c. fresh cranberries
- 1 vanilla bean cut lengthwise
Instructions
- Combine the sugar, bourbon, cinnamon sticks, orange zest, and orange juice in a medium saucepan over medium high heat. Stir to combine.
- Bring to a boil stirring to dissolve the sugar.
- Reduce the heat to medium and simmer for 5 minutes.
- Add in the cranberries and vanilla bean and continue simmering for 10 minutes over medium heat. The cranberries should begin bursting.
- At the point you can leave the cranberries how they are or you can smash them against the side of the pan.
- Continue cooking for 5 minutes or until the sauce has thickened.
- Remove from heat and remove the cinnamon sticks and vanilla bean. Serve warm or chill if desired.
- Refrigerate for up to 10 days.
Notes
Monday’s Cranberry Recipes
- Cranberry Cornbread Muffins from Cheese Curd In Paradise
- Cranberry Cordial from Palatable Pastime
- Cranberry Martini from Art of Natural Living
- Cranberry Pulipongal from Magical Ingredients
- Cranberry Sauce with Bourbon and Orange from Hezzi-D’s Books and Cooks
- Fall Harvest Bread from A Day in the Life on the Farm
- Holiday Baked Brie from A Kitchen Hoor’s Adventures
- Rye Cranberry Chocolate Chunk Cookies from Karen’s Kitchen Stories
- Skillet Cranberry Sauce with Port from Shockingly Delicious
- White Chocolate Glazed Cranberry Orange Scones from The Spiffy Cookie
This sounds amazing! I like cranberry sauce without gelatin and it shouldn’t be too sweet. Your recipes sounds the perfect one!
I’m totally digging this recipe! The cranberries, the oranges, the BOURBON! It has my name written all over it.
I think this is a stellar idea! I am planning to can some soon to have all winter!
Bourbon! The perfect way to spice up the classic cranberry sauce! Can’t wait to give it a try!
I’ve used orange and port in cranberry sauce. I’ll have to try it with apple bourbon!
I have used oranges in my cranberry sauce but never bourbon. I am going to try this recipe this year. Thanks Heather.