A Luscious, Grown-Up Twist on a Classic Holiday Favorite
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When it comes to Thanksgiving or any holiday feast, cranberry sauce is a must, but this bourbon cranberry sauce takes tradition up a notch.
The tartness of fresh cranberries mingles beautifully with the rich caramel notes of bourbon and a splash of vanilla. It’s glossy, vibrant, and smells like pure holiday magic simmering on the stove.
Even better? It’s a five-ingredient recipe that’s ready in under 20 minutes, no fancy skills required.
Why You’ll Love This Bourbon Cranberry Sauce Recipe
- Quick and simple: Just one saucepan and a handful of ingredients.
- Deep, complex flavor: Bourbon adds warmth, while vanilla smooths out the tangy cranberries.
- Make-ahead friendly: Ideal for preparing ahead of the big meal.
- Versatile: Pairs beautifully with turkey, ham, roasted chicken, or even served over cheesecake.
Ingredients and Substitutions
You only need five simple ingredients, and each one plays an important role in flavor and texture:
- 6 oz fresh cranberries – Look for firm, plump berries. Frozen cranberries work too — no need to thaw first.
- 1/2 cup sugar – Balances the tartness. You can substitute with brown sugar or coconut sugar for a richer taste.
- 1/2 cup water – Helps the berries soften and burst into a jammy sauce. For extra flavor, use orange juice or apple cider instead.
- 2 tablespoons bourbon – Adds that smooth, caramel depth. Don’t worry — most of the alcohol cooks off, leaving just a warm, mellow note.
- 1 tablespoon vanilla extract – Ties everything together with a soft, sweet aroma.
Optional twists:
- Add a teaspoon of orange zest for brightness.
- Stir in a pinch of cinnamon or cloves for a spiced version.
- For a non-alcoholic version, replace bourbon with apple cider and a splash of maple syrup.
Tips for Making the Perfect Bourbon Cranberry Sauce
- Don’t overcook the berries. Once they start to burst, lower the heat and simmer gently. Overcooking can make the sauce too thick.
- Stir frequently to prevent sticking, especially toward the end of cooking.
- Taste before cooling. If you like it sweeter, add a bit more sugar while it’s still warm so it dissolves evenly.
- Chill for the best texture. The sauce thickens beautifully as it cools.
- Make ahead. It stores perfectly in the fridge for up to 10 days, and the flavor actually improves after a day or two.
About Bourbon Cranberry Sauce FAQs
Does the alcohol cook out?
Mostly, yes! Since the sauce simmers after adding the bourbon, most of the alcohol evaporates — leaving behind rich flavor but not the sharpness.
Can I make this without alcohol?
Definitely. Just replace the bourbon with apple cider, orange juice, or even pomegranate juice for a kid-friendly version.
How far in advance can I make it?
This sauce is a make-ahead dream! Prepare it up to 5–7 days before serving and store it covered in the refrigerator.
Can I freeze it?
Yes! Let it cool completely, then transfer to an airtight container or freezer bag. It freezes well for up to 2 months. Thaw in the fridge overnight before using.
How do I use leftovers?
This sauce isn’t just for turkey! Try it as:
A topping for pancakes or waffles
A spread on turkey or ham sandwiches
A glaze for roasted pork or chicken
A swirl into yogurt or oatmeal for a festive breakfast
Serving Ideas
- Spoon it over roasted turkey or baked ham for an elegant holiday main course.
- Serve it with cheese boards — it pairs beautifully with Brie, cheddar, or goat cheese.
- Layer it in parfaits or desserts for a pop of color and tang.
- Swirl a spoonful into sparkling water or cocktails for a cranberry-bourbon spritz.
Bourbon Cranberry Sauce
Ingredients
Equipment
Method
- Combine cranberries and sugar in a medium saucepan.
- Add water and bring to a boil over medium heat, stirring occasionally.
- Simmer for about 10 minutes, until most of the cranberries have burst and the sauce begins to thicken.
- Remove from heat and stir in the bourbon and vanilla extract.
- Cool slightly before serving. The sauce will continue to thicken as it cools.
Notes
- For a family-friendly version, skip the bourbon and replace it with orange juice or apple cider. The sauce will still be full of flavor and safe for little ones.
- For a grown-up twist, add a splash of bourbon right before serving to preserve a touch of its aroma.
- This sauce thickens as it cools — if you prefer a looser consistency, add 1–2 tablespoons of warm water before serving.
How to Store and Reheat
- Refrigerate: Store in an airtight container for up to 10 days.
- Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before using.
- Reheat: Warm gently in a saucepan over low heat, stirring often. Add a splash of water if needed to thin it out.
Fun Ways to Use Leftover Cranberry Sauce
Don’t let any of this goodness go to waste! Try these creative ways to enjoy every spoonful:
- Spread it on toast or croissants in place of jam.
- Stir into Greek yogurt or overnight oats.
- Spoon over ice cream or cheesecake for a tart-sweet topping.
- Mix into barbecue sauce or glaze for meatballs.
- Swirl into muffin or cake batter before baking for a festive touch.
💬 Share Your Creations!
If you make this Bourbon Cranberry Sauce, I’d love to hear what you think! Leave a star rating and comment below — it helps others find the recipe and brings our Yum and Yummer kitchen community a little closer together.
🍽️ More Thanksgiving Recipes To Try
- Bourbon Cranberry Sauce
- Make Ahead Mashed Potatoes
- Mexican Street Corn Casserole
- Pumpkin Dinner Rolls
- Pumpkin Snickerdoodle Cookies