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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce is a quick stovetop method that turns fresh cranberries into a glossy, thick, jammy sauce. Simmer until the berries burst, then finish with bourbon for a deep, sweet-tart flavor.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce 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
  • 0.33 cup bourbon divided
  • 1 vanilla bean split and seeds scraped (or 2 teaspoons vanilla extract)
  • 0.05 salt pinch

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry mixture
  1. Combine 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 for 1-2 minutes until the sugar dissolves and bubbles are rolling.
  2. Add fresh cranberries and return to a boil for 1 minute, then keep at a boil so the mixture actively bubbles around the berries.
  3. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens to a glossy spoon-coating consistency with visible berry skins softened.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon until fully incorporated and the color looks uniformly dark red and glossy.
  2. Remove the vanilla pod, then cool the sauce and chill before serving so it thickens further as it cools.

Notes

For the smoothest texture, simmer just until the cranberries burst and the sauce looks thick and glossy—overcooking can dull the bright fruit flavor. Store covered in the refrigerator for up to 7 days; freeze up to 2 months. If you prefer alcohol-free, substitute the bourbon with an equal amount of orange juice plus 1-2 teaspoons vanilla extract (add to taste after simmering).