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Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce with bursty cranberries and a glossy, bourbon-orange finish. Simmered until thick, then chilled for a spoonable texture that sets beautifully.
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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: 152
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
  • 1 tbsp orange zest
  • 1 cinnamon stick
  • 0.0625 salt Pinch

Equipment

  • 1 cast iron skillet

Method
 

Simmer the sauce
  1. Combine brown sugar, orange juice, 2 tbsp bourbon, cinnamon stick, and salt in a saucepan, then bring to a boil over medium-high heat with a rolling simmer.
  2. Add fresh cranberries and reduce to a simmer; cook 10-12 minutes until the berries burst and the sauce thickens, with visible thickened coating on the spoon.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon and orange zest until the sauce looks glossy and evenly colored.
  2. Discard the cinnamon stick.
  3. Cool completely, then chill before serving so the sauce thickens as it sets.

Notes

For the best texture, simmer just until the cranberries burst and the sauce coats the back of a spoon, then stop—overcooking can make it overly thick. Refrigerate leftovers in a sealed container for up to 5 days; freeze for up to 2 months and thaw in the fridge. For a lower-sugar option, use a 1:1 brown sugar substitute designed for baking/cooking to keep the same thickening behavior.