This bourbon cranberry sauce recipe adds a boozy kick to the traditional flavor. This adult version is ready in under 30 minutes for your Thanksgiving feast.
Try my other flavors: cranberry sauce with herbs, ginger cranberry sauce, or orange cranberry sauce.
Recipe Science
- Use bourbon whiskey to add a rich oak and caramel flavor, enhancing the depth of your cranberry sauce.
- Alcohol boils at 173.1°F (78.4°C), about 40% remains in the sauce. It won’t taste strong—just adding subtle smoky and oaky notes.
- As the cranberries burst, they release pectin, which naturally thickens the sauce into a jam-like consistency.
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Why It Works
Making homemade cranberry sauce has become a family tradition for the holidays. I’ve made several versions over the years, but I’d have to say adding a splash of bourbon is one of my favorites. Don’t worry. There isn’t a strong lingering alcohol taste. The smokey flavor from the whiskey aged in charred oak barrels infuses into the sauce, adding complexity.
Fresh cranberries simmer with citrus, whiskey, brown sugar, and cinnamon. Most of the alcohol evaporates, leaving residual oaky notes that complement the molasses in the sweetener. The process couldn’t be more straightforward, and it’s done cooking in just 15 minutes. Make it ahead of time, or serve it warm with your Thanksgiving dinner.
Ingredients You’ll Need
- Cranberries: Fresh or frozen cranberries can be used; fresh are my top choice for the sauce. Whole cranberries appear in the market around mid-October. A 12-ounce bag of berries yields about 1 ½ cups of cranberry sauce.
- Sweetener: The molasses in brown sugar adds a caramel-like flavor that complements the oaky bourbon.
- Juice: The orange juice acids in citrus brighten up the tart cranberry sauce. Add freshly grated orange zest to boost the orange aroma.
- Whiskey: I use Bourbon whiskey because it adds unique oak and caramel flavor. It’s produced in the United States and made from at least 51% corn aged in charred oak barrels. As you can imagine, this adds a lot of flavors! Look for the label to call out “bourbon whiskey” since it must be distilled according to specific standards.
- Spices: Simmering the sauce with a cinnamon stick enhances the aged, oaky notes of the whiskey.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This bourbon cranberry sauce recipe is easy to customize! Try these tasty options:
- Using Frozen Cranberries: The frozen berries can be added directly to the pan. Just plan for a few extra minutes of cooking time.
- Whiskey Swaps: Other types of whiskey, such as Irish, Rye, Scotch, or Tennessee, will add their characteristic flavor. If you like to drink them, you’ll enjoy the taste they add to the sauce. Tequila or rum also works well!
- Sweetener Substitutes: Granulated white sugar works well but doesn’t have molasses notes. If you have some in your pantry, maple syrup and honey are flavorful swaps.
- Spices: Use ½ teaspoon of ground cinnamon instead of a cinnamon stick. Add nutmeg, ginger, allspice, cardamom, or cloves for a more intense spice flavor.
- Liquid: Try apple cider or juice, pomegranate, pineapple, grape juice, pear, or water.
- Flavoring: Vanilla extract or almond will complement the whiskey, bumping up the sweet aromas in the sauce.
How to Make Bourbon Cranberry Sauce
Step 1: Prepare the Ingredients
Rinse the cranberries in a colander under cool running water to remove dirt or debris. This quick step helps ensure your sauce is clean and fresh while preserving the berries’ natural tartness.
Step 2: Combine the Ingredients
Combine the cranberries, brown sugar, fresh orange juice, bourbon whiskey, and a cinnamon stick in a medium pan. This mix creates a balance of tart, sweet, and spiced flavors, while the bourbon adds a subtle warmth with notes of oak and caramel.
Step 3: Simmer the Sauce
Simmer the ingredients together over medium-low heat, stirring to dissolve the sugar. After a few minutes, the berries pop, releasing pectin, and the sauce thickens to a jammy consistency. Depending on how thick you like, this only takes about 12 to 15 minutes.
Experimentation Encouraged: Make this recipe a slow cooker cranberry sauce for the ultimate hands-off recipe.
Step 4: To Serve
Turn off the heat and stir in the vanilla. Remove the cinnamon stick. Serve the bourbon cranberry sauce warm, at room temperature, or refrigerate.
Make-Ahead Tips: You can store the cranberry sauce in an airtight container in the refrigerator for up to 1 week. Alternatively, freeze in a resealable bag for up to 3 months. Defrost when you’re ready to use it.
Frequently Asked Questions
Bourbon is an American-made type of whiskey. It must be distilled with at least 51% corn. The rest of the grain mixture, or mash, can be composed of wheat and malted barley. Bourbon is aged in new, charred oak barrels to give it its characteristic smoky, caramel, and vanilla taste.
Sure! Other types of whiskey, like scotch or Irish whiskey, can be used. Dark rum, reposado tequila, brandy, or cognac are good swaps for bourbon.
Although alcohol has a much lower boiling point than water, at 173.1ºC (78.4ºC), it will not completely evaporate from the cranberry sauce. About 40% of the alcohol will remain. However, it will not taste strong. Instead of alcohol, it will have smoky and oaky notes. If you want a more robust whiskey flavor, add the bourbon after the sauce thickens or 1 tablespoon at the end of cooking. For less taste, reduce the amount of alcohol added to 1 to 2 tablespoons.
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If you tried this Bourbon Cranberry Sauce, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Bourbon Cranberry Sauce
Ingredients
- 12 ounces cranberries
- ½ cup packed brown sugar
- ½ cup orange juice, plus zest for garnish
- ¼ cup bourbon whiskey
- 1 cinnamon stick, optional
- 1 teaspoon vanilla extract
Instructions
- Prepare Ingredients – Add the cranberries to a colander and wash with cool running water.
- Combine Ingredients – In a medium pan, add cranberries, brown sugar, orange juice, bourbon whiskey, and cinnamon stick.
- Simmer Sauce – Bring sauce to a boil over medium-high heat. Reduce to a simmer over medium-low heat. Cook, stirring occasionally, until the cranberries pop and the mixture thickens to a jam consistency, about 15 minutes. Taste the sauce and add more sweetener if desired.
- To Serve – Turn off the heat and stir in the vanilla. Discard the cinnamon stick. Cool the sauce before serving.
Recipe Video
Notes
- Recipe Yield: About 1 ½ cups
- Serving Size: 1 tablespoon
- Storing: Cool and store in an airtight container in the refrigerator for up to 7 days. Freeze for up to 3 months; defrost before use.
- Sweetener: Granulated sugar, maple syrup, or honey can be used.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Tim Brant says
Tastes great. It’s simple to make.
Jessica Gavin says
Thrilled to hear that you like the bourbon cranberry sauce recipe!