This is not your average cranberry sauce. It’s sweet, tangy, and has just the right kick of bourbon to make everyone ask for seconds.
It’s the perfect side for Thanksgiving or Christmas, but honestly, I make it year-round. It takes hardly any time, and it smells amazing while it simmers.
You can make it ahead, it’s freezer-friendly, and it looks gorgeous on the table.
Why I Love This Recipe
I grew up with the canned stuff, and while I’ll always have a soft spot for it, this version changed the cranberry game for me. The honey makes it naturally sweet, the bourbon gives it depth, and the orange zest brightens everything up. It’s fancy enough for guests but so easy it’s almost silly.
- Ready in under 30 minutes
- Smells like the holidays in a pot
- Only one pan needed
- Looks beautiful on the table
- You can make it ahead or freeze it
Serves: 6–8
Cook Time: 20 minutes
What You’ll Need
- 12 oz fresh cranberries
- ½ cup honey
- ¼ cup bourbon
- 1 orange, zested and juiced
- ¼ cup water
- ½ tsp ground cinnamon
- Pinch of salt
Pro Tips
- Rinse and sort your cranberries—toss any mushy ones.
- Use local honey if you can—it adds even more flavor.
- Simmer slowly so it thickens without burning.
- Don’t skip the orange zest—it’s the secret to brightness.
- Let it cool before serving so it thickens up perfectly.
Tools You’ll Need
- Medium saucepan
- Silicone spatula or wooden spoon
- Zester or microplane
- Small bowls for prep
- Measuring cups and spoons
Substitutions and Variations
- No bourbon? Use apple cider or orange juice instead.
- No honey? Maple syrup works just as well.
- Want it spicy? Add a pinch of cayenne or red pepper flakes.
- Prefer smooth sauce? Blend it after cooking.
Make Ahead Tips
- Make this up to 5 days ahead—store in the fridge.
- It also freezes well for up to 2 months. Just thaw in the fridge before serving.
Instructions
Step 1: Add Cranberries, Honey, and Water to Saucepan
Pour 12 oz fresh cranberries into a saucepan, add ½ cup honey and ¼ cup water, then stir gently to coat the cranberries before setting over medium heat.
Step 2: Add Bourbon, Orange Juice, and Zest
Once the cranberries begin to pop, add ¼ cup bourbon, the juice of 1 orange, and the zest of 1 orange, then stir gently to mix everything together.
Step 3: Season and Simmer
Sprinkle in ½ tsp ground cinnamon and a pinch of salt, then reduce the heat and let it simmer for 10–15 minutes, stirring occasionally until thickened.
Step 4: Let It Cool
Remove from heat and let it sit for at least 10 minutes. It will thicken more as it cools.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months—just thaw in the fridge overnight.
- Great on sandwiches, toast, or even with cheese and crackers.
Why This Recipe Works (Quick Science)
Cranberries have natural pectin, so they thicken beautifully when cooked. The acid from the orange juice balances the sweet honey, and the alcohol in bourbon evaporates while cooking—leaving behind just a warm, rich flavor that pairs perfectly with the tart berries.
Common Mistakes
- Cooking too fast: Low and slow gives the best texture.
- Too much stirring: Stir just enough to keep it from sticking.
- Skipping the zest: It adds fresh, bright flavor—don’t leave it out.
- Not letting it cool: It thickens as it cools, so be patient.
What to Serve With
- Roasted turkey or chicken
- Pork tenderloin
- Holiday stuffing
- Brie and crackers
- Toasted sourdough
FAQ
Can I use frozen cranberries?
Yes, no need to thaw—just toss them in frozen.
Can I double the recipe?
Totally! Just use a larger pot and give it a little extra simmer time.
Is it alcoholic?
The alcohol cooks off, so you’re left with flavor, not booze.
Can I make it sugar-free?
You can try using sugar-free maple syrup or monk fruit honey alternatives.
Final Thoughts
This honey bourbon cranberry sauce is one of those recipes that makes people say, “Wait… you made this?” It’s simple, quick, and adds a beautiful, flavorful touch to any meal. Try it once, and you’ll never go back to the can. Let me know how it turns out in the comments—I’d love to hear what you paired it with!