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Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce made on the stovetop with simmered berries that burst into a thick, glossy texture. Bright orange zest and a splash of bourbon finish the flavor after simmering.
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Prep Time 5 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
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 (measure 1/4 cup total)
  • 1 tbsp orange zest
  • 1 cinnamon stick
  • 1 pinch salt

Equipment

  • 1 cast iron skillet

Method
 

Simmer the sauce
  1. Combine brown sugar, orange juice, 2 tablespoons bourbon, cinnamon stick, and salt in a saucepan. Bring to a boil over medium-high heat (bubbling across the surface).
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. The mixture should look glossy and coat the back of a spoon.
Finish and chill
  1. Remove the saucepan from the heat and stir in the remaining bourbon and orange zest. The sauce should taste bright with a deeper bourbon aroma.
  2. Discard the cinnamon stick. Pour off any visible pieces so the texture stays smooth.
  3. Cool the sauce to room temperature, then chill before serving. Cover and refrigerate at least 1 hour for the best set and flavor.

Notes

Pro tip: if the sauce looks too loose after simmering, continue cooking 1-2 minutes until it thickens enough to lightly cling to berries. Refrigerate in a sealed container for up to 5 days; freezer yes—freeze up to 2 months and thaw in the fridge overnight. Dietary swap: use a bourbon substitute or non-alcoholic bourbon-style flavoring if you want to keep it alcohol-free.