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Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce made by simmering fresh cranberries until they burst, then chilling for a thick, spoonable texture. Bright orange juice and zest plus a touch of bourbon create a glossy, jewel-toned side for holiday tables.
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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: 180
Ingredients Method Notes

Ingredients
  

Orange Bourbon Cranberry Sauce
  • 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
  • 1 salt pinch

Method
 

Cook the cranberry base
  1. In a saucepan, combine brown sugar, orange juice, 2 tablespoons bourbon, cinnamon stick, and salt, then bring to a boil over medium-high heat (210°F/99°C).
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until berries burst and the sauce thickens to a glossy consistency.
Finish and chill
  1. Remove the saucepan from heat and stir in the remaining bourbon and the orange zest until fully incorporated.
  2. Discard the cinnamon stick.
  3. Cool the sauce, then chill before serving.

Notes

For the smoothest texture, stir more often during the 10-12 minute simmer so more berries burst and thicken evenly. Refrigerate in an airtight container up to 5 days; freezer is not recommended because the sauce texture can break after thawing. For a boozy-free option, replace the remaining bourbon with additional orange juice or orange marmalade and simmer 1-2 minutes longer to reach the same thickness.