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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce simmers fresh cranberries with sugar, then finishes with bourbon and vanilla for a tart, fragrant holiday side. The berries burst into a thick sauce that sets further as it cools.
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Prep Time 5 minutes
Cook Time 14 minutes
Cooling 1 hour
Total Time 1 hour 19 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 bag (12 oz) cranberries rinsed and picked over
  • 1 cup granulated sugar
  • 0.5 cup water
  • 0.125 tsp kosher salt
  • 0.25 cup bourbon
  • 1 tsp vanilla extract

Method
 

  1. Combine the cranberries, sugar, water, and salt in a 2-quart saucepan over medium heat, stirring until the sugar dissolves and the mixture comes to a simmer.
  2. Simmer uncovered for 10–12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce thickens.
  3. Stir in the bourbon and simmer for 2 minutes.
  4. Remove the saucepan from the heat and stir in the vanilla extract.
  5. Transfer the sauce to a heatproof bowl and cool for at least 1 hour; it will thicken as it cools.

Notes

For the thickest texture, let the sauce cool fully before serving. Refrigerate in a covered container for up to 7 days; freezer-friendly for up to 3 months.