fresh, bourbon cranberry sauce

Fresh cranberries, a splash of bourbon, a sprinkling of brown sugar and a touch of vanilla. We have created the perfect companion for Tom turkey, the star of the Thanksgiving dinner table.

This recipe is quick, simple and the perfect side dish with plenty of wiggle room for improvisation. Whether you like your sauce thick or thin, your cranberries whole or mashed, this recipe will accommodate any flavor and texture.

If you would like more of a spicy flavor profile rather than zesty citrus, swap out the orange juice for apple juice or cider and add a bit of cinnamon or 2 cinnamon sticks. (Toss the cinnamon sticks after simmering)

You can make this ahead, cover and chill up to 10 days.

Bourbon Cranberry Sauce

  • 2 cups brown sugar
  • 1/2 cup Four Roses Bourbon
  • zest of 1 orange
  • juice of 4 oranges
  • 1-pound fresh cranberries (about 4 cups)
  • 1 teaspoon Nielson-Massey vanilla
  1. In a 1-quart saucepan, combine sugar and bourbon, stir well. Add orange zest and juice. Bring the mixture to boil over medium heat, stir until sugar dissolves. Reduce heat to med-low and simmer until liquid begins to reduce, 5 to 7 minutes. Add cranberries, continue to simmer until cranberries are soft, breaking apart and the sauce begins to thicken, about 12-15 minutes.
  2. If you like your cranberries mashed, use a whisk or potato-masher just until cranberries are broken. Simmer about 5 additional minutes to thicken the sauce just a bit more.
  3. Remove from heat, add vanilla and allow sauce to cool.

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