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Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce made with fresh cranberries that burst while simmering, then chilled for a thick, sliceable spoon texture. Bright orange zest and a warm bourbon finish round out the classic tangy-sweet flavor.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

fresh cranberries
  • 12 oz fresh cranberries
packed brown sugar
  • 0.75 cup packed brown sugar packed
orange juice
  • 0.75 cup orange juice
bourbon
  • 0.25 cup bourbon divided
orange zest
  • 1 tbsp orange zest
cinnamon stick
  • 1 cinnamon stick
salt
  • 0.1 tsp salt pinch

Equipment

  • 1 saucepan

Method
 

Cook the cranberry base
  1. Combine packed brown sugar, orange juice, 2 tablespoons bourbon, cinnamon stick, and salt in a saucepan, then bring to a boil over medium-high heat. Watch for active bubbling across the surface as the sugar dissolves.
  2. Add fresh cranberries, then simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Look for a glossy, jammy consistency where cranberries have popped open.
Finish and chill
  1. Remove the saucepan from heat and stir in the remaining bourbon and orange zest. The sauce should look brighter and slightly more fragrant as the zest disperses.
  2. Discard the cinnamon stick. Confirm no pieces remain before cooling.
  3. Cool the cranberry sauce, then chill before serving. Serve after it thickens and sets to your preferred spoonable texture.

Notes

Pro tip: for the thickest sauce, simmer until you can drag a spoon through the pot and the trail briefly holds its shape. Refrigerate in an airtight container for up to 5 days; freezing isn’t recommended because the texture can loosen after thawing. For a non-alcohol option, substitute bourbon with orange juice plus 1–2 tsp apple cider vinegar for a similar tang without changing the simmering time.