I used to buy that familiar can of cranberry sauce every Thanksgiving — you know, the one that slides out in a perfect wobbly log? It was easy, but honestly, it never tasted like much. One year, I decided to try making it from scratch, just to see what all the fuss was about. When those fresh cranberries started to burst in a pot of bourbon, honey, and orange zest, the whole kitchen smelled like a cozy holiday dinner. I never went back to the can again.
This homemade cranberry sauce with bourbon takes about 20 minutes from start to finish, and it’s a total game changer. The bourbon adds warmth and depth, the honey balances the tartness, and a hint of orange keeps it bright and fresh. It’s simple, a little fancy, and somehow feels special — the kind of thing people ask for every year.
Why You’ll Love This Bourbon Cranberry Sauce
If you’ve only ever opened the canned stuff, you’re in for a surprise. Making it yourself is ridiculously easy, and the flavor is next level.
- Quick and easy. It’s just one saucepan and a few minutes of stirring.
- Perfect to make ahead. It thickens beautifully in the fridge overnight.
- So versatile. Serve it warm with turkey, chilled on sandwiches, or even spooned over baked brie.
- That bourbon twist. Just a touch brings this cozy, rich flavor that feels fancy without trying.
(Pro tip: double the recipe. You’ll end up sneaking spoonfuls straight from the fridge.)
Ingredients You’ll Need
You don’t need much — just a handful of ingredients that come together into something surprisingly special. As it cooks, the cranberries pop, the honey melts in, and the bourbon gives off this sweet, caramel-like scent that screams “holiday.”
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh cranberries | 12 oz (about 3 cups) | Rinse and drain |
| Bourbon whiskey | ¼ cup | Use something smooth but not too expensive |
| Honey | ½ cup | Add more or less to taste |
| Orange juice | ½ cup | Fresh-squeezed is best |
| Orange zest | 1 tsp | Optional, but brightens the sauce |
| Water | ¼ cup | Keeps it from sticking |
| Pinch of salt | — | Balances everything out |
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Frozen cranberries work just fine. Toss them in straight from the freezer — no thawing needed. They’ll burst and thicken just the same, maybe with a minute or two more cooking time.
How to Make Homemade Cranberry Sauce with Bourbon
Making this sauce couldn’t be easier. It’s one of those recipes that makes you feel like you’re doing something fancy, even though it only takes one pan and about twenty minutes. Here’s exactly how I do it every year.
Step-by-Step Instructions
- Combine your ingredients.
In a medium saucepan, stir together the fresh cranberries, honey, bourbon, orange juice, water, orange zest, and a pinch of salt. Give it a quick mix so the cranberries are coated in liquid. - Simmer gently.
Place the pan over medium heat. Within a few minutes, you’ll start to hear the cranberries pop—that’s when the magic happens. Stir occasionally so nothing sticks to the bottom. - Let it thicken.
After about 10 to 12 minutes, most of the cranberries will have burst, and the sauce will start to look glossy and thick. Don’t overcook it—it will firm up more as it cools. - Taste and adjust.
Spoon up a little taste. If you like it sweeter, add another drizzle of honey. If it feels too thick, stir in a tablespoon of water or orange juice. - Cool and chill.
Remove from heat and let the sauce cool completely before serving. As it sits, the flavors deepen and the texture turns silky. You can serve it warm, at room temperature, or chilled straight from the fridge.
Pro Tips for the Perfect Texture
- Don’t rush the simmer. The slow bubbling helps the natural pectin in cranberries thicken the sauce on its own—no cornstarch needed.
- Add bourbon early. If you put it in at the beginning, the alcohol cooks off but leaves behind that deep, caramel flavor.
- Make it ahead. It tastes even better the next day after the flavors have had time to mingle.
- Play with sweetness. Honey adds floral notes, but maple syrup works beautifully too if you want something richer.
How to Store and Reheat
Let the sauce cool completely before storing it. Keep it in an airtight container in the fridge for up to 10 days. To reheat, warm it gently over low heat or in the microwave in short bursts, stirring between each one.
Can I Make It Ahead of Thanksgiving?
Yes, absolutely. In fact, it’s one of those dishes that improves with time. Make it two or three days in advance, cover it tightly, and refrigerate. When you’re ready to serve, stir it well and warm it slightly if you like it soft and saucy.
Delicious Ways to Use Leftover Cranberry Sauce
If you’re anything like me, you’ll always make a little too much cranberry sauce on purpose. It’s one of those leftovers that somehow tastes even better the next day, and there are endless ways to use it.
Here are some of my favorite ideas:
- Spread it on sandwiches. Turkey sandwiches, obviously, but also ham or grilled cheese. That sweet-tart bite cuts through rich, melty cheese perfectly.
- Swirl it into yogurt or oatmeal. A spoonful turns plain oats or vanilla yogurt into something special.
- Serve it with baked brie or goat cheese. Warm up the cheese a little and let the cranberry sauce melt over the top. Instant holiday appetizer.
- Use it as a glaze. Brush it over roasted chicken, pork tenderloin, or even salmon in the last few minutes of cooking. It caramelizes beautifully.
- Bake with it. Drop spoonfuls into muffin batter or swirl it into cheesecake for a pretty marbled look.
(Small confession: I’ve eaten it cold, straight from the spoon, more times than I’d admit.)
FAQs about Bourbon Cranberry Sauce
Can I Omit the Bourbon?
Yes. The sauce will still be wonderful without it. If you skip the bourbon, try adding a splash of vanilla extract for warmth.
What Kind of Bourbon Works Best?
Any mid-range bourbon with smooth notes of caramel or vanilla is great. You don’t need a top-shelf bottle; something like Maker’s Mark or Bulleit works perfectly.
How Long Does Homemade Cranberry Sauce Last in the Fridge?
It keeps for about ten days if stored in a sealed container. You can also freeze it for up to two months — just thaw overnight in the fridge and stir before serving.
Can I Make This Recipe Without Honey?
Sure. You can swap in maple syrup or brown sugar. Maple syrup adds an earthy sweetness, while brown sugar gives a deeper flavor.
Can I Double the Recipe for a Big Crowd?
Yes, just use a larger pot so it doesn’t bubble over. The cooking time stays roughly the same.
Final Thoughts
Once you’ve tasted this homemade cranberry sauce with bourbon, it’s hard to imagine Thanksgiving without it. It’s easy, comforting, and a little bit special — exactly what a holiday side dish should be. Make it once, and you’ll never go back to the can again.
If you enjoyed this recipe, you might also like my Easy Turkey Gravy from Scratch — it pairs perfectly with this sauce.
Homemade Cranberry Sauce with Bourbon
Ingredients
Equipment
Method
- In a medium saucepan, combine cranberries, honey, bourbon, orange juice, water, orange zest, and a pinch of salt. Stir to coat the berries evenly.
- Place over medium heat and bring to a gentle simmer. Stir occasionally as the cranberries begin to pop.
- Cook for about 10–12 minutes, or until most of the cranberries have burst and the sauce thickens.
- Remove from heat, taste, and adjust sweetness or consistency if needed. The sauce will thicken more as it cools.
- Cool completely before serving or storing. Serve warm, at room temperature, or chilled.