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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce made with a quick simmer that turns fresh cranberries into a glossy, thick, dark-red spread. Infused with vanilla bean and bourbon for a rich flavor that sets up beautifully after chilling.
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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: 220
Ingredients Equipment 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 and seeds scraped or 2 teaspoons vanilla extract
  • 1 pinch salt

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry base
  1. Combine brown sugar, granulated sugar, water, orange juice, 1/4 cup bourbon, vanilla bean (seeds scraped), and salt in a saucepan. Bring to a boil over medium-high heat until bubbling across the surface (about 2 minutes), with visible sugar dissolving.
  2. Add fresh cranberries to the boiling syrup. Return to a boil, then watch for the skins to start softening as the liquid bubbles vigorously.
  3. Simmer the sauce for 10-12 minutes until the berries burst and the sauce thickens. Stir occasionally and look for a darker red color and a spoon-drag thickness that coats the back of a spoon.
Finish and chill
  1. Remove the saucepan from the heat and stir in the remaining bourbon. Mix until fully incorporated and glossy, with no visible alcohol separation.
  2. Remove the vanilla pod, then cool the sauce to room temperature. After cooling, chill before serving so it sets into a thick, spoonable texture.

Notes

For the thickest texture, simmer just until the berries burst and the sauce clings to a spoon, then stop—overcooking can turn it grainy. Store covered in the refrigerator up to 5 days; freeze up to 2 months (thaw in the fridge and stir to recombine). For a no-alcohol version, replace the bourbon with 1/3 cup orange juice and add a small splash of vanilla extract to keep the aroma.