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Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce with bright orange zest and bourbon added off-heat for a bold, glossy finish. Simmer fresh cranberries until the berries burst and the sauce thickens, then chill for sliceable, spoonable texture.
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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: 190
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 12 oz fresh cranberries
Sweetener and liquids
  • 0.75 cup brown sugar, packed
  • 0.75 cup orange juice
  • 0.25 cup bourbon, divided
Flavorings
  • 1 tbsp orange zest
  • 1 cinnamon stick
  • salt pinch

Equipment

  • 1 cast iron skillet

Method
 

Cook the base
  1. Combine brown sugar, orange juice, 2 tablespoons bourbon, cinnamon stick, and salt in a saucepan, then bring to a boil over medium-high heat (bubbling throughout, not a simmer).
  2. Add cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens to a glossy consistency.
Finish and chill
  1. Remove from the heat, then stir in the remaining bourbon and orange zest (the surface should look shiny and well combined).
  2. Discard the cinnamon stick.
  3. Cool the sauce, then chill before serving so it thickens further and slices/spoons more cleanly.

Notes

Pro tip: keep the simmer at a steady, gentle bubble so the berries burst without turning grainy. Refrigerate in a covered container for up to 5 days; freezer is not recommended because the cranberry texture can soften after thawing. If you want a lighter option, replace the bourbon with additional orange juice (no other changes) for a non-alcoholic variation.