Sweet & Boozy Cranberry Sauce
The holidays aren’t complete without a bowl of homemade cranberry sauce—and this Honey Bourbon Cranberry Sauce takes things to the next level. Tart cranberries simmer with rich brown sugar, golden honey, aromatic rosemary, and the deep warmth of bourbon. A touch of orange zest brightens each spoonful, while cloves and cinnamon add cozy spice. Whether you serve it chilled, warm, or straight from the fridge, it’s a versatile side dish that instantly elevates your Thanksgiving or holiday table. Bonus: your kitchen will smell absolutely amazing as it simmers!
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 0 mins | 10 mins | 10 mins | 6–8 | Easy | American | Fall/Winter |
Why You’ll Love This Recipe
- Bold yet balanced flavor: The tart cranberries, smooth bourbon, sweet honey, and citrusy zest create a complex yet harmonious profile.
- Quick and easy: Just toss everything into a pot and simmer for 10 minutes—it practically makes itself.
- Make-ahead friendly: It stores beautifully in the fridge for up to a week, letting you prep ahead for stress-free holidays.
- Impressively gourmet: It tastes fancy, but uses simple pantry staples and fresh produce you likely already have.
- Versatile serving: Serve it warm, cold, or at room temp—it adapts beautifully to any setting.
Honey Bourbon Cranberry Sauce with Fresh Rosemary and Orange Zest
- Total Time: 10 mins
- Yield: 6–8 1x
Description
This Honey Bourbon Cranberry Sauce is a sweet, tangy, and aromatic twist on the classic holiday side dish—featuring warm bourbon, golden honey, rosemary, and a hint of citrus.
Ingredients
- 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
1. Add all ingredients to a medium pot over medium heat.
2. Bring to a gentle boil, stirring occasionally.
3. Reduce heat to low and simmer for about 10 minutes until cranberries burst.
4. Continue cooking to desired thickness—it will thicken more as it cools.
5. Remove from heat and taste; add more honey if needed.
6. Remove rosemary sprigs and cinnamon stick.
7. Cool completely, then transfer to airtight container.
8. Refrigerate for at least 2 hours or up to 1 week.
9. Serve chilled, warm, or at room temperature.
Notes
Use fresh cranberries for best results; frozen works with extra cooking time.
Adjust sweetness after cooking to match your preference.
Store in fridge up to 1 week or freeze up to 3 months.
Great with turkey, ham, cheese boards, or over baked brie.
- Prep Time: 0 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 24g
- Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 0g
Ingredients
- 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
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Fresh Cranberries | Look for firm, bright berries—discard any mushy or shriveled ones. |
| Brown Sugar | Use light brown sugar for a mild molasses note, or dark for a richer depth. |
| Honey | Local honey adds extra complexity and supports your immune system. |
| Bourbon | Use a mid-range bourbon—not too pricey, but flavorful enough to enhance the sauce. |
| Fresh Rosemary | Strip leaves from the bottom of the sprig so they infuse without overpowering. |
| Ground Cloves | A little goes a long way—don’t overdo it or it may become bitter. |
| Cinnamon Stick | Whole sticks provide warm spice without grit—don’t substitute with ground. |
| Orange Zest & Juice | Zest the orange before juicing to make it easier and avoid bitterness. |
| Salt & Pepper | Just a pinch of each helps balance all the sweet and tart flavors. |
Step-by-Step Instructions
- Add all ingredients to a pot: In a medium saucepan, combine the cranberries, brown sugar, honey, bourbon, rosemary, cloves, cinnamon stick, orange zest, orange juice, salt, and pepper.
- Bring to a boil: Place the pot over medium heat and bring to a gentle boil, stirring occasionally.
- Simmer and burst: Once boiling, reduce the heat to low and let it simmer for about 10 minutes, until the cranberries begin to pop and break down.
- Cook to desired thickness: Continue simmering a few minutes longer if you prefer a thicker sauce. Keep in mind it will thicken more as it cools.
- Taste and adjust: Remove from heat and taste—if it’s too tart for your liking, stir in a bit more honey.
- Remove aromatics: Take out the rosemary sprigs and cinnamon stick to avoid overpowering flavors.
- Cool and store: Let the sauce cool to room temperature, then transfer to an airtight container and refrigerate for at least 2 hours (or up to 1 week).
- Serve as desired: Serve chilled, warm, or at room temperature depending on your meal prep plan!
Helpful Tips
- Use fresh cranberries for the best bursty texture and bright flavor—frozen works too but may need extra simmering.
- Zest before juicing your orange to avoid mess and maximize the amount of zest.
- Don’t rush the simmer—those 10 minutes allow the cranberries to soften and spices to bloom.
- Adjust sweetness after cooking; taste first so you don’t accidentally make it too sweet.
Expert Tips for the Best Results
- Let it chill overnight: The flavors deepen beautifully with a night in the fridge.
- Use a wide pot to help the liquid evaporate more evenly and the sauce thicken faster.
- Don’t skip the zest: It adds essential brightness to balance the richness of the honey and bourbon.
- Stir gently during cooking so the berries break down but don’t turn to mush.
Recipe Variations
- Cranberry Apple Sauce: Add 1 chopped apple at the start for a chunky twist and extra natural sweetness.
- Spiced Port Cranberry Sauce: Swap bourbon for ruby port wine and add a pinch of nutmeg for a rich, velvety version.
- Maple Cranberry Sauce: Replace honey with pure maple syrup for an earthy, woodsy flavor profile.
- Ginger Cranberry Sauce: Stir in 1 tablespoon grated fresh ginger for zingy warmth and freshness.
Make Ahead & Freezer Tips
Store your Honey Bourbon Cranberry Sauce in the fridge for up to 7 days. It actually tastes better the next day! For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before using, and stir well to reincorporate texture.
Serving Suggestions
Serve in a small decorative bowl garnished with fresh rosemary or orange curls for a festive touch. It pairs perfectly with turkey, ham, stuffing, or even spooned over soft cheese on crostini. Add it to your holiday cheese board for a pop of color and flavor contrast.
Pairing Ideas
Enjoy this sauce alongside roasted turkey, glazed ham, or cornbread stuffing. It’s also fantastic with baked brie, sharp cheddar, or creamy goat cheese. For drinks, pair with a bourbon cocktail, spiced cider, or even a bold red wine like Zinfandel or Cabernet Sauvignon.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to a week. To reheat, warm gently in a small saucepan over low heat or in the microwave in 20-second bursts, stirring in between. You can also serve it straight from the fridge if you prefer it chilled.
Frequently Asked Questions (FAQs)
Can I use frozen cranberries instead of fresh?
Yes! Just use them straight from the freezer—no need to thaw. You may need to simmer a bit longer to achieve the right thickness.
Is there a non-alcoholic substitute for bourbon?
You can substitute with apple cider or orange juice to keep the flavor warm and slightly sweet without alcohol.
Can I make this sauce ahead of time?
Absolutely! It actually tastes better the next day. Make it up to a week in advance and refrigerate in a sealed container.
How do I make it less tart?
Taste after cooking—if it’s too tart, simply stir in a bit more honey or brown sugar until balanced to your liking.
Can I freeze cranberry sauce?
Yes! This sauce freezes beautifully for up to 3 months. Thaw overnight in the fridge and stir before serving.
What if I don’t have orange zest?
You can skip it, but the sauce won’t have the same bright citrusy note. Lemon zest is a decent substitute in a pinch.
Is it supposed to be chunky or smooth?
This recipe is naturally chunky. For a smoother version, blend the sauce after cooking to your desired consistency.
Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1/4 cup | 120 | 0g | 28g | 0g | 2g | 24g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Honey Bourbon Cranberry Sauce is a must-have for your holiday table—rich, tangy, a little boozy, and absolutely unforgettable. Make it once and it’ll become a tradition for years to come. Ready to impress your guests with a cranberry sauce they’ll rave about?
