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Orange Bourbon Cranberry Sauce

Orange bourbon cranberry sauce made with fresh cranberries, simmered until the berries burst and the mixture turns glossy and thick. Finished with orange zest and a touch of bourbon for a bold, tangy-sweet side.
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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: 245
Ingredients Equipment Method Notes

Ingredients
  

Orange Bourbon Cranberry Sauce
  • 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
  • 1 pinch salt

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry base
  1. Combine brown sugar, orange juice, 2 tablespoons bourbon, cinnamon stick, and salt in a saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Visual cue: bubbles should rapidly rise across the surface.
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Visual cue: the sauce will look darker and more syrupy with visible burst berries.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon and orange zest. Visual cue: the zest should remain evenly speckled throughout the sauce.
  2. Discard the cinnamon stick. Visual cue: no brown cinnamon pieces should remain in the sauce.
  3. Cool the sauce to room temperature, then chill before serving. Visual cue: the sauce will thicken further as it cools.

Notes

For the thickest texture, simmer until you can drag a spoon through the pot and the line briefly holds, then stop cooking promptly. Store covered in the refrigerator up to 5 days; freeze up to 2 months and thaw in the fridge before serving. For a lower-sugar option, substitute brown sugar with a cup-for-cup brown sugar substitute and taste after chilling to confirm sweetness.