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Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce with bright orange zest and a rich, thickened simmer. Fresh cranberries burst as it cooks, then bourbon and zest are stirred in off the heat for a bold, glossy 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: 230
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry sauce
  1. Combine brown sugar, orange juice, 2 tablespoons bourbon, cinnamon stick, and salt in a saucepan and bring to a boil. Look for vigorous bubbling across the surface.
  2. Add fresh cranberries and simmer 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. The mixture should look glossy and slightly coat the spoon.
Finish and chill
  1. Remove the pan from the heat and stir in the remaining bourbon and orange zest. The sauce will lighten slightly in color and smell strongly of citrus.
  2. Discard the cinnamon stick. Confirm no spice stick remains in the sauce.
  3. Cool and chill the sauce before serving. Serve cold so it holds a thick, spoonable texture.

Notes

Pro tip: simmer only until the cranberries burst and the sauce visibly thickens—overcooking can make it grainy. Store covered in the refrigerator up to 5 days. Freezing is not recommended because the texture can thin after thawing. For a lighter option, swap half the brown sugar for granulated sugar or use a 1:1 sugar substitute intended for cooking.