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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce made on the stovetop until the berries burst and the sauce turns glossy and thick. Vanilla bean adds fragrant specks, while bourbon deepens the dark red color for a jar-ready finish.
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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: 162
Ingredients Equipment Method Notes

Ingredients
  

Cranberry base
  • 12 oz fresh cranberries
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.5 cup water
  • 0.25 cup orange juice
  • 0.33 cup bourbon, divided
  • 1 vanilla bean, split and seeds scraped, or 2 teaspoons vanilla extract
  • 1 salt Pinch of salt

Equipment

  • 1 cast iron skillet

Method
 

Cook the syrup
  1. Combine brown sugar, granulated sugar, water, orange juice, 1/4 cup bourbon, vanilla bean (and seeds) and salt in a saucepan. Bring to a boil over high heat, watching for rapid bubbling across the surface.
  2. Add fresh cranberries and return to a boil. Keep at a boil until the berries look glossy and start to split.
  3. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Look for a dark red sauce that lightly coats the back of a spoon.
Finish and chill
  1. Remove from the heat and stir in the remaining bourbon. The sauce should look smoother and slightly thicker after stirring.
  2. Remove the vanilla pod (if using) and cool the sauce before serving. Chill until cold and set, giving it a richer, spoonable texture.

Notes

Pro tip: simmer just until thickened rather than boiling hard—cranberries can turn tart if overcooked. Store covered in the refrigerator for up to 7 days; freeze for up to 2 months for best texture. For a dairy-free option, this recipe already is dairy-free—if you want alcohol-free, swap bourbon with additional orange juice and a splash of vanilla extract.