Honey Bourbon Cranberry Sauce Recipe
This Honey Bourbon Cranberry Sauce is a revelation, transforming a simple condiment into a complex, grown-up side dish. The honey mellows the tart cranberries, while the bourbon adds a warm, smoky depth that pairs perfectly with holiday roasts. After extensive testing, I’ve found this method of gently simmering the ingredients together, rather than boiling, creates a superior texture and flavor.
PrintHoney Bourbon Cranberry Sauce
Ingredients
Scale
- 4 cups 1 12-ounce bag fresh cranberries, rinsed
- 1/3 cup brown sugar
- 1/3 cup honey
- 1/3 cup bourbon
- 2 sprigs fresh rosemary
- 1/2 teaspoon ground cloves
- 1 cinnamon stick
- Zest of 1 orange
- Juice of 1/2 orange
- A pinch of salt and freshly ground pepper
Instructions
- Combine all the ingredients in a pot, over medium heat. Once boiling, lower the heat and simmer until the cranberries burst, about 10 minutes. Continue cooking until the desired thickness. The sauce will thicken further as it cools!
- Remove from heat and taste to see if it's too tart. If yes, you can adjust by adding more honey to taste. Remove the rosemary sprigs and cinnamon stick, and let it cool completely. Then, transfer to an airtight container and refrigerate for at least 2 hours or up to a week!
- Serve chilled, reheated or at room temperature.
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