I know that Thanksgiving cranberry time is now past, but bookmark this recipe for Christmas because — if you can’t tell by the title — it will definitely kick your holidays up a notch.
The credit for this one goes to my lovely sister, Sarah, who is the cranberry queen of our family. Every year, she and her husband Jeff (a.k.a. Gimme Some Oven’s talented web designer!) research creative new recipes to try for Thanksgiving. And once again, they did not disappoint. We all gathered at their place in Chicago this year for an all-day homemade feast, featuring a pomegranate-mustard-glazed turkey, yummy stuffing, creamy mashed potatoes, blue cheese green beans, homemade sourdough and na’an, pumpkin cheesecake…and this orange bourbon cranberry sauce.
Once I taste-tested the cranberries, I asked if I could take a quick photo to share with you all before they disappeared. And it’s a good thing I did, because I’m pretty sure everyone went back for seconds with these. So tangy, sweet, and delicious. And that extra kick of bourbon made them extra fun. Highly recommend giving them a try!
What was your favorite food this Thanksgiving?
Orange Bourbon Cranberry Sauce
Ingredients
- 2 (12 oz.) packages of cranberries
- 2/3 c. white sugar
- 1 1/3 c. brown sugar
- 3/4 c. fresh squeezed orange juice
- 3/4 c. water
- zest of one orange, plus extra for garnish
- 1-3 Tbsp. bourbon (to taste)
Instructions
- Place all the ingredients in a medium saucepan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced, stirring occasionally. Once most of the cranberries have popped, remove from heat and let rest for at least 15 minutes.
- Serve garnished with extra orange zest. Or cover and refrigerate for up to 1 week. (Simply rewarm the cranberries later to serve.)
Notes
Did you make this?Let me know how it turned out in the comments below!
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Great recipe! Only used 1 cup (lightly packed) of brown sugar and added a pinch of salt. Added 2 TBSP bourbon (Eligah Craig) after letting it rest –
YUMMMMMM!
We’re so glad you enjoyed it, Robin! :)
I’m prepping for Thanksgiving, just made this, oh my goodness the BEST cranberry sauce I’ve ever had!
Thanks Kristen, we’re so happy you liked the recipe! :D
Hi! Thank you so much for this! I have made this before without the bourbon. My son who hates cranberry jelly absolutely LOVES this!!! He says it is second best part of Thanksgiving dinner. He wants me to make it and can it so we can have it for more than just Thanksgiving. LOL. I am hoping this will work in the water bath canner:) Thank you again. HAPPY THANKSGIVING!!!
You’re very welcome Kristin, and we’re so glad your son loves it to! We hope you have a wonderful Thanksgiving! :)
I made this last year and it was freakin’ amazing. Seriously, thanks! Will be making it again this year.
Yessss, so glad to hear it! Hope you enjoy it again this year!
Worked out well, pretty darn sweet, I’d cut back a little bit more on the white sugar next time. The fresh orange juice and orange peel at the end really set it off but I did 4 tbls of bourbon and could barely taste it, I’d go stronger next time. Thanks for the recipe though!
These were the best cranberries I’ve ever made! There are none left, and I am sad. Thank you for sharing your recipes!
This looks so good. I love cranberry sauce and I have added it to my Mouth Watering Mondays post so come on over to see it at www.noshingwiththenolands.com Cheers, Tara
This was my first time making cranberry sauce. I have now sworn off eating the canned stuff ever again. It was fun and it tastes amazing! Thank you for sharing the recipe.
Orange and cranberry is such a great combination, this will be perfect for our Christmas meal!
So pretty! I made a cranberry orange cake for Thanksgiving and that was my favorite. :) And I’ve taken your advice and bookmarked this. Can’t wait to try it out! Although I think I’ll try it with honey.