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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce with a glossy, thickened texture from simmering until berries burst. Bright orange juice and split vanilla bean add aromatic depth, finished with a splash of bourbon for a rich finish.
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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: 140
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
  • 0.06 tsp salt

Equipment

  • 1 cast iron skillet

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 and bring to a boil (100°C/212°F).
  2. Add cranberries and return to a boil (100°C/212°F), then keep it bubbling without stirring for 1 minute so the fruit starts releasing juices.
  3. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens to a glossy consistency.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon until fully incorporated.
  2. Remove the vanilla pod, then cool the sauce and chill before serving.

Notes

For best texture, simmer until you see multiple berries fully split and the sauce coats the back of a spoon. Store covered in the refrigerator for up to 5 days; reheat gently or serve cold. Freezing is not recommended for the same fruit texture. For a lower-sugar option, use a brown-sugar substitute that measures cup-for-cup (flavor will be slightly different).