Tangy Honey Bourbon Cranberry Sauce Recipe (Print Version)

Elevate your holiday table with my tangy Honey Bourbon Cranberry Sauce. A rich, sweet, and boozy twist on a classic, perfect for any feast!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Sauce Components

01 - 12 oz (about 3 cups) fresh cranberries, rinsed
02 - 1/2 cup water

→ Sweeteners & Flavor Boosters

03 - 1/2 cup honey
04 - 1/4 cup bourbon
05 - 1 tablespoon orange zest

→ Aromatic Notes

06 - 1 cinnamon stick
07 - 1 teaspoon fresh ginger, grated

# Instructions:

01 - First things first, get all your ingredients out. Trust me on this, I've started cooking only to realize I'm missing something crucial halfway through, and that's just a recipe for stress! Rinse your fresh cranberries under cold water – you want them sparkling clean. Feel their firm texture, ready to burst with flavor. Take a deep breath, you're about to make some seriously good Honey Bourbon Cranberry Sauce!
02 - In a medium saucepan, combine your clean cranberries with the water. Bring this to a gentle simmer over medium heat. You'll start to hear little pops as the cranberries begin to burst, releasing their vibrant juices. This is where the magic starts! Give it a stir every now and then; you don't want anything sticking to the bottom. I usually stand over the stove, watching them, honestly, it’s quite satisfying.
03 - Once most of the cranberries have burst (about 5-7 minutes), reduce the heat to low. Now, stir in your honey, orange zest, and that lovely cinnamon stick. The kitchen will start to smell absolutely incredible, like a warm, inviting hug. Continue to simmer, stirring occasionally, for another 5 minutes. The sauce will begin to thicken as it cools, so don't worry if it looks a bit runny right now.
04 - Remove the saucepan from the heat. This is the moment for the bourbon! Carefully pour it in and give everything a good stir. The warmth of the sauce will help the bourbon meld beautifully with the other flavors. I always take a little sniff here; the aroma is just divine. The alcohol will evaporate, leaving behind all those rich, complex notes that make this Honey Bourbon Cranberry Sauce so special.
05 - Now for the fresh grated ginger! Stir it in. I love how it adds a subtle warmth and a tiny bit of zing without being overpowering. If you're a ginger fiend like me, you might be tempted to add more, but resist! You want balance in this Honey Bourbon Cranberry Sauce. Let it sit for a moment, allowing the flavors to really get to know each other.
06 - Allow your Honey Bourbon Cranberry Sauce to cool completely. As it cools, it will thicken up to that perfect, spoonable consistency. You can serve it warm, at room temperature, or chilled—it’s honestly delicious any way you slice it. Before serving, remember to remove the cinnamon stick. The vibrant color and rich aroma are just so inviting, you'll want to dig in right away!

# Notes:

01 - Don't overcook cranberries; they burst then thicken beautifully as they cool.
02 - This sauce keeps well in an airtight container in the fridge for up to 10 days.
03 - No bourbon? Apple juice or orange juice can be a decent non-alcoholic swap.
04 - Serve warm or chilled, it's honestly delicious both ways with any roasted meat.

# Equipment Needed:

01 - Medium saucepan
02 - stirring spoon
03 - microplane (for zest and ginger)

# Nutrition (Per Serving):

Calories: 120
Total Fat: 0g
Total Carbohydrate: 28g
Protein: 0g

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