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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce made with fresh cranberries simmered until the berries burst for a glossy, spoonable texture. Stir in bourbon off heat for a rounded flavor and chill for a thick, set-up finish.
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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: 250
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.5 cup water
  • 0.25 cup orange juice
  • 0.33 cup bourbon, divided
  • 1 vanilla bean, split and seeds scraped, or 2 teaspoons vanilla extract
  • 1 pinch of salt

Equipment

  • 1 saucepan

Method
 

Cook the cranberry sauce
  1. Combine both sugars, water, orange juice, 1/4 cup bourbon, vanilla bean and seeds, and salt in a saucepan; bring to a boil over medium-high heat with steady bubbling throughout.
  2. Add the fresh cranberries and return to a boil, keeping the mixture at a full boil so the skins start to soften and burst.
  3. Simmer for 10-12 minutes until the berries burst and the sauce thickens and looks glossy, with reduced liquid clinging to the berries.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon until fully incorporated, then watch the sauce turn uniformly dark red.
  2. Remove the vanilla pod, then cool completely and chill before serving so the sauce sets to a spreadable consistency.

Notes

For the thickest set, cool the sauce to room temperature before refrigerating. Store in an airtight container in the fridge for up to 7 days; freeze for up to 2 months if needed. For a non-alcohol option, replace the bourbon with an equal amount of orange juice plus 1-2 tsp vanilla, and simmer 1-2 minutes longer to maintain thickness.