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An overhead shot of bourbon orange cranberry sauce garnished with orange zest in a glass bowl atop a pink surface. The bowl is surrounded by a golden yellow cloth napkin, an old fashioned, fresh cranberries, cinnamon sticks, orange wedges and a bouquet of flowers.

“Old Fashioned” Bourbon Cranberry Sauce with Orange & Bitters (25 Mins!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Jess Larson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: serves 6-8 1x
  • Category: Sauces & Condiments, Side Dish Recipes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This Bourbon Cranberry Sauce will steal the show at your Thanksgiving table!

Inspired by our favorite cocktail, the Wisconsin Old Fashioned, this recipe combines tart cranberries with muddled orange, bourbon, and bitters to create a homemade sauce that’s anything but ordinary. Perfectly tangy-sweet and just a little boozy, this is the only cranberry sauce you’ll ever need.

Trust me—you’ll want to eat it straight from the pot!

Ingredients

Scale
  • 12 ounces cranberries (thawed if frozen), divided
  • ¾ cup bourbon
  • ½ orange, zested and thinly sliced
  • 10 dashes Angostura Aromatic Bitters
  • ½ cup water
  • ¾ cup firmly packed light brown sugar
  • ½ teaspoon kosher salt
  • 1 cinnamon stick
  • ½ tsp of vanilla extract

Instructions

  1. Reduce the bourbon: To a medium saucepan, add the bourbon, orange slices, and bitters. Using a cocktail muddler or a wooden spoon, muddle the oranges, releasing some of their juices into the bourbon mixture. Place the saucepan over medium-high heat and simmer until the mixture is reduced by about half, about 3-5 minutes. Carefully remove the spent oranges and discard.An overhead shot of a woman's hand using a wooden muddler to muddle orange slices in a white pot of bourbon and bitters. The pot sits on a pink surface alongside bottles of bourbon and bitters and a dish of orange slices. An overhead shot of orange slices with bourbon and bitters in a white saucepan atop a pink surface.
  2. Assemble and simmer the bourbon cranberry sauce: Measure ⅔ cup of the cranberries and set aside for later. To the saucepan, add the remaining cranberries, water, brown sugar, salt, and cinnamon stick. Bring the mixture to a simmer. Simmer, stirring occasionally, until the cranberries have burst and the sauce is thickened to your desired texture, about 15 minutes. Remove from the heat.An overhead shot of water being poured over bourbon, fresh cranberries, brown sugar, salt and a cinnamon stick in a white saucepan atop a pink surface. Bowls of cranberries and salt and two cinnamon sticks sit alongside the pot. An overhead shot of cranberries bubbling in a white saucepan atop a pink surface.
  3. Finish the cranberry sauce: Stir the remaining whole cranberries, orange zest, and vanilla extract into the cranberry sauce. Adjust seasoning to taste and set aside to cool.An overhead shot of vanilla extract being poured over cranberry sauce topped with fresh cranberries and orange zest in a saucepan atop a pink surface. An overhead shot of cranberry sauce in a saucepan atop a pink surface.
  4. Serve: Just before serving, remove the cinnamon stick and discard. Serve warm. Enjoy!An overhead shot of bourbon orange cranberry sauce garnished with orange zest in a glass bowl atop a pink surface. The bowl is surrounded by a golden yellow cloth napkin, an old fashioned, fresh cranberries, cinnamon sticks, orange wedges and a bouquet of flowers.

Equipment

Notes

  • Storage and Reheating: Leftover cranberry sauce will keep, stored in an airtight container in the refrigerator, for up to 1 week. Reheat on the stovetop or in the microwave until warmed through.

Find it online: https://playswellwithbutter.com/bourbon-cranberry-sauce/