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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce made with fresh cranberries simmered until the skins burst for a glossy, thick texture. Features brown sugar, orange juice, and a split vanilla bean for warm, fragrant depth.
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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: 180
Ingredients Method Notes

Ingredients
  

Vanilla Bourbon Cranberry Sauce
  • 12 oz fresh cranberries
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.5 cup water
  • 0.25 cup orange juice
  • 0.33 cup bourbon divided
  • 1 vanilla bean split; seeds scraped (or use 2 tsp vanilla extract)
  • 2 tsp vanilla extract use only if not using vanilla bean
  • 0.06 tsp salt pinch

Method
 

Cook the cranberry sauce
  1. Combine brown sugar, granulated sugar, water, orange juice, 1/4 cup bourbon, vanilla bean and seeds, and salt in a saucepan. Bring to a boil over medium-high heat with active bubbling around the edges.
  2. Add fresh cranberries and return to a boil. Cook until the mixture returns to a steady boil across the surface.
  3. Simmer 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. You should see softened skins and a darker, syrupy consistency that coats the back of a spoon.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon. The sauce will look glossy and slightly loosened right after mixing.
  2. Remove the vanilla pod, then cool the sauce. Transfer to a jar and chill before serving so it thickens further.

Notes

Pro tip: keep the simmer at a steady bubble so the cranberries rupture evenly; if it looks too loose, simmer 2-3 minutes longer. Store in a covered jar in the fridge up to 7 days; freeze up to 2 months (thaw in the fridge overnight). For a lower-sugar option, replace both sugars with a 1:1 baking-style sugar substitute designed to caramelize (follow the package guidance).