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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce with burst berries and a glossy, thick spoonable texture. Cooked with vanilla bean and bourbon, then chilled for a clean, sliceable consistency.
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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: 110
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
  • 0.333 cup bourbon divided (use 1/4 cup in the pot, stir in remaining off heat)
  • 1 vanilla bean split; seeds scraped (or substitute 2 tsp vanilla extract)
  • 0.5 tsp vanilla extract optional substitute for seeds (use 2 tsp total)
  • 1 pinch salt

Equipment

  • 1 Dutch oven

Method
 

Cook the cranberry base
  1. Combine brown sugar, granulated sugar, water, orange juice, 1/4 cup bourbon, vanilla bean (and seeds), and salt in a saucepan. Bring to a boil over medium-high heat, watching for rolling bubbles around the edges.
  2. Add the fresh cranberries and return to a boil. Keep it at a full boil so the liquid bubbles actively against the berries.
  3. Simmer for 10-12 minutes until the berries burst and the sauce thickens. Stir occasionally and look for a glossy, spoon-coating consistency.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon. Mix until the sauce looks evenly glossy and dark red.
  2. Remove the vanilla pod. Cool the sauce, then chill before serving so it sets to a thicker texture.

Notes

For best texture, simmer until you see several cranberries bursting and the sauce clings to the spoon before removing from heat. Store in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended because the sauce can lose some thickness after thawing. If you want a bourbon-free version, replace the bourbon with additional orange juice or water and keep the vanilla bean step for the same aromatic flavor.