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Bourbon Orange Cranberry Sauce

a bowl of fruit on a plate

 

 

 

 

 

 

 

 

 

 

It’s National Cranberry Day! Just in time for Thanksgiving, put the finishing touch on your holiday feast with Chef Mary’s Bourbon Orange Cranberry Sauce. 

Cranberries; when fresh, the sweetness of cranberries is largely overwhelmed by their acidity, so they are usually cooked and sweetened into sauce, jam or juice form. On fruit spectrum, cranberries probably sit between raspberries and redcurrants.

This Bourbon Orange Cranberry Sauce is loaded with the tart and zesty flavors of cranberries, paired with the rich flavors of brown sugar and bourbon! Simple to make on the stove and ready in less than 30 minutes.

Bourbon Orange Cranberry Sauce

By Chef Mary Matthews

Total Time: 30 minutes

Yield: 8-10 servings

Ingredients

  • 12 ounces fresh cranberries (1 bag)
  • 2 tablespoons of water
  • ¾ cup brown sugar
  • 1 orange zested, and juiced
  • ¼ cup bourbon

Directions

In a saucepan, combine cranberries, water, orange juice, and sugar together and simmer over medium heat, stirring occasionally, until berries begin to burst, and sauce begins to thicken, about 15-20 minutes. Make sure to gently smash the berries to release the juice so that the brown sugar doesn’t burn. If caramelizing on the pan adjust the heat to medium low.

Add in the bourbon, bring back up not a boil and simmer for an additional 10 minutes.

Stir in the orange zest and serve warm or chilled. The sauce will thicken as it cools.

Note: Bourbon may be omitted, just add additional orange juice or cranberry juice.

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