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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce simmers fresh or frozen cranberries with sugar until the berries burst and the sauce thickens. A splash of bourbon and vanilla adds a warm finish, and the sauce can be made ahead for serving chilled or at room temperature.
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Prep Time 5 minutes
Cook Time 13 minutes
Cooling 30 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) cranberries fresh or frozen
  • 1 cup granulated sugar
  • 0.5 cup water
  • 0.125 tsp kosher salt
  • 2 tbsp bourbon
  • 1 tsp vanilla extract

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the cranberries, sugar, water, and salt in a 2-quart saucepan over medium-high heat.
  2. Bring the mixture to a boil.
  3. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened.
  4. Stir in the bourbon and simmer for 1 minute.
  5. Remove the pan from the heat and stir in the vanilla.
  6. Cool for at least 30 minutes before serving.

Notes

For the best texture, let the sauce cool fully so it can thicken. Refrigerate in a covered container for up to 10 days; freezer: yes, for up to 2 months. For an alcohol-free variation, replace the bourbon with the same amount of apple juice.