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Best Bourbon Cranberry Sauce with Orange Zest – Easy 15-Minute Recipe

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This quick and easy bourbon cranberry sauce with orange zest comes together in just 15 minutes on the stovetop. Sweet, tangy, and slightly smoky from the bourbon, it’s the perfect holiday side dish that even cranberry skeptics love.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • 1 cup granulated sugar
  • 1/2 cup fresh orange juice (about 2 oranges)
  • 1/4 cup bourbon
  • 1 tablespoon orange zest (about 2 oranges)
  • 1 cinnamon stick
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Zest and juice your oranges first. Wash the oranges thoroughly under warm water. Using a microplane, grate the outer orange skin, avoiding the white pith underneath. You need about 1 tablespoon of zest (from 2 oranges). Then cut the oranges in half and juice them until you have 1/2 cup of fresh juice. Set both aside.
  2. Combine everything in the saucepan. Add the fresh or frozen cranberries, granulated sugar, fresh orange juice, bourbon, orange zest, cinnamon stick, and salt to your medium saucepan. Give everything a good stir with your wooden spoon. The sugar will start dissolving immediately.
  3. Bring to a boil over medium-high heat. Stir occasionally as the mixture heats up. You will hear the cranberries start to pop—that’s the sound of magic happening. This takes about 3-4 minutes. Don’t walk away at this stage; the mixture can boil over quickly if you aren’t watching.
  4. Reduce heat and simmer. Once the mixture reaches a full boil, reduce the heat to medium-low. Let it simmer gently, stirring occasionally, for about 8-10 minutes. The cranberries will continue to pop and release their natural pectin, which thickens the sauce naturally. You will see the sauce go from watery to syrupy right before your eyes.
  5. Test for doneness. After 8 minutes, the sauce should be thick enough to coat the back of your spoon. Most of the cranberries will have burst open, but a few whole ones are fine for texture. If you prefer a thicker sauce, simmer for another 2-3 minutes. Remember, the sauce will continue to thicken as it cools.
  6. Remove from heat and stir in vanilla. Take the saucepan off the burner. Remove the cinnamon stick and discard it. Stir in the vanilla extract if you are using it. The sauce will look a bit loose right now, but don’t worry—it sets up beautifully as it cools.
  7. Cool completely. Let the sauce cool in the saucepan for about 20 minutes, then transfer it to a serving bowl or glass jar. The sauce will thicken significantly as it cools. You can serve it warm, at room temperature, or cold. I prefer it at room temperature for the best flavor.
  8. Optional: Blend for smoother texture. If you prefer a completely smooth sauce without any cranberry skins, let the sauce cool for 10 minutes, then transfer it to a blender or food processor. Pulse 3-4 times until it reaches your desired consistency. Be careful—the hot liquid can splatter, so pulse gently and leave the lid slightly ajar to release steam.

Notes

This sauce can be made up to two weeks in advance and tastes even better after a day or two in the refrigerator. For a non-alcoholic version, substitute bourbon with 1/4 cup apple cider or additional orange juice plus 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract. The sauce freezes well for up to three months.

Nutrition

Keywords: bourbon cranberry sauce, orange zest cranberry sauce, easy cranberry sauce, 15-minute cranberry sauce, holiday cranberry sauce, Thanksgiving cranberry sauce, Christmas cranberry sauce

Find it online: https://daintydine.com/best-bourbon-cranberry-sauce-with-orange-zest-easy-15-minute-recipe/