Cranberry Sauce is a classic Thanksgiving relish to serve with a roasted turkey. Made with 4 simple ingredients, it has a perfect balance of tart and sweet flavors with a tough of zesty and bourbon aroma.
I think there are two types of people, the ones who love cranberry sauce from a can (like my husband) and the ones who love homemade version (like me).
For me, there is nothing better than cranberry sauce made with fresh ingredients. You can control the sweetness and flavors that come with it. A couple of years ago, I posted a classic version of Orange Cranberry Sauce and it became very popular.
My new favorite version of this classic relish is a Bourbon Cranberry Sauce. It has a refreshing zesty tang from the orange, caramel sweetness from maple syrup, and a touch of bourbon aroma. The liquor flavor is not strong but adds a nice finish to the dish.
How to make it
In a saucepan, add all the ingredients (12 oz fresh cranberries, ⅓ cup maple syrup, ⅓ cup water, 1 tsp orange zest, ½ cup orange juice, and 2 tbsp bourbon).
Stir, bring to boil, then reduce the heat to medium/low and simmer for about 20 minutes until the berries burst and the sauce starts to thicken. Stir occasionally.
Cool off and refrigerate until ready to serve.
Tips for best results
- I prefer a light touch of bourbon, so I use only 2 tbsp. If you like a stronger bourbon flavor, feel free to add more liquor.
- If you like your sauce a bit thinner, you can add more orange juice or water.
Frequently Asked Questions
Yes! Just let them sit on the counter to defrost before you start cooking them.
My favorite bourbon brand is Breckenridge (not sponsored). It has a beautiful nose and is not too sharp.
When your sauce is cooled off, transfer it to an air-tight container and it will stay fresh in the fridge for up to 7-10 days.
You can freeze it in an air-tight container for up to 3 months. To thaw, just leave it in the fridge overnight.
Absolutely! I love making it 1-2 days before the holiday and keep it in the fridge in an air-tight container. It actually gets even better withing a couple of days as all the ingredients melt together.
How to use leftovers
- With my homemade Orange Pound Cake or Cranberry Bites
- Biscuits, pancakes, or waffles
- As a topping for my favorite Instant Pot Oatmeal Recipe or Greek yogurt and granola
- Make a sandwich with leftover turkey slices and warm brie cheese
- Spread over bagel with cream cheese
Bourbon Cranberry Sauce
Ingredients
- 12 oz fresh cranberries
- â…“ cup maple syrup
- â…“ cup water
- 1 teaspoon orange zest
- ½ cup orange juice
- 2 tablespoons bourbon
Instructions
- In a saucepan, add all the ingredients (12 oz fresh cranberries, ⅓ cup maple syrup, ⅓ cup water, 1 tsp orange zest, ½ cup juice, and 2 tbs bourbon).
- Stir, bring to boil, then reduce the heat to medium/low and simmer for about 20 minutes until the berries burst and the sauce starts to thicken.
- Cool off and refrigerate until ready to serve.
Notes
- I prefer a light touch of bourbon, so I use only 2 tbsp. If you like a stronger bourbon flavor, feel free to add more liquor.
- You can use frozen cranberries in this recipe, just let them sit on the counter to defrost before you start cooking them.
- My favorite bourbon brand is Breckenridge (not sponsored). It has a beautiful nose and is not too sharp.
- When your sauce is cooled off, transfer it to an air-tight container and it will stay fresh in the fridge for up to 7-10 days.
- You can freeze it in an air-tight container for up to 3 months. To thaw, just leave it in the fridge overnight.
- I love making it 1-2 days before the holiday and keep it in the fridge in an air-tight container. It actually gets even better withing a couple of days as all the ingredients melt together.
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