Go Back

Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce made with fresh cranberries simmered until the berries burst, then finished with bourbon for a glossy, thick texture. Bright orange juice and vanilla bean add aroma, while chilling lets it set beautifully for serving.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cranberry 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
  • 0.25 cup bourbon, divided
  • 1 vanilla bean, split and seeds scraped, or 2 teaspoons vanilla extract
  • 1 pinch of salt

Equipment

  • 1 cast iron skillet

Method
 

Cook the sauce
  1. Combine the brown sugar, granulated sugar, water, orange juice, 1/4 cup bourbon, vanilla bean and seeds, and salt in a saucepan and bring to a boil, with visible bubbles across the surface.
  2. Add the cranberries and return to a boil, stirring until the liquid is actively bubbling again.
  3. Simmer 10-12 minutes until the berries burst and the sauce thickens enough to lightly coat a spoon.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon until fully incorporated and glossy.
  2. Remove the vanilla pod, then cool and chill before serving so the sauce thickens further.

Notes

Pro tip: simmer just until the sauce visibly thickens—cranberries will continue to set as they cool. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months and thaw in the fridge. For a dairy-free and gluten-free option, this recipe already fits—if you want lower sugar, replace 1/2 cup total sugar with a 1:1 brown sugar substitute and simmer until thickened.