Go Back

Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce with glossy, thickened berries is made by simmering fresh cranberries until they burst. A splash of bourbon is stirred in off-heat for a deeper aroma, with vanilla bean seeds adding warm fragrance.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 12 oz fresh cranberries
Sugars and liquid base
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.5 cup water
  • 0.25 cup orange juice
  • 0.333 cup bourbon divided
  • 1 vanilla bean split and seeds scraped, or 2 teaspoons vanilla extract
  • 0.0625 tsp salt pinch

Equipment

  • 1 sheet pan

Method
 

Cook the cranberry base
  1. Combine brown sugar, granulated sugar, water, orange juice, 1/4 cup bourbon, vanilla bean and seeds, and salt in a saucepan, then bring to a boil. Look for a rolling boil with sugar dissolved and the vanilla bean visible in the liquid.
  2. Add cranberries and return to a boil, stirring once to coat. Wait for the liquid to bubble again before starting the simmer.
  3. Simmer for 10-12 minutes until the berries burst and the sauce thickens. Watch for skins splitting open and a syrupy texture that coats the back of a spoon.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon. The sauce should look glossy and slightly darker after the bourbon is mixed in.
  2. Remove the vanilla pod, then cool and chill before serving. The sauce will thicken further as it cools in the refrigerator.

Notes

Pro tip: pack the brown sugar tightly so the sauce gels smoothly as it simmers. Store covered in the refrigerator up to 5 days. Freezing is not recommended because the cranberry texture can get watery after thawing; if you want a lower-sugar version, reduce to 1/2 cup total sugar and expect a thinner set.