Honey Bourbon Cranberry Sauce is a delightful twist on the classic holiday favorite. It combines the natural tartness of fresh cranberries with the sweetness of honey and a warm, rich splash of bourbon. The sauce is glossy, thick, and full of bright, festive flavors that add a wonderful pop to any meal.
I love how this sauce balances the tangy cranberries with the smooth, oaky notes of bourbon and the gentle sweetness from honey. It’s not too sweet or overpowering, which makes it perfect for both festive gatherings and everyday dinners. I always find myself wanting to spoon extra over roasted turkey or even use it as a dip for cheese and crackers.
One tip I’ve learned is to let it cool completely so the sauce can thicken up perfectly — it makes serving a breeze and helps it cling nicely to whatever you pair it with. Sharing this sauce always brings smiles around the table, and I keep a jar in the fridge because it’s just that easy to love and enjoy anytime.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give the best tart flavor and texture, but frozen work just as well. Just thaw them slightly before cooking. If you want less tartness, you can add a bit more honey or sugar.
Bourbon: Adds a warm, smoky depth. If you prefer non-alcoholic, substitute with apple cider or orange juice for some fruity notes without the alcohol.
Honey: Honey balances acidity with gentle sweetness. Maple syrup or agave syrup can be good alternatives if you want a different flavor profile or are avoiding honey.
Fresh Herbs: Rosemary and thyme add subtle earthiness. If you don’t have fresh, dried herbs work too—use less since dried herbs are more concentrated.
How Do I Get the Cranberries to Burst and Thicken the Sauce Just Right?
Cooking the cranberries properly is key for a smooth, thick sauce that still has some whole berries.
- Start with medium heat; bring the liquid to a gentle boil to warm things up evenly.
- Simmer slowly—about 10 to 15 minutes. You’ll hear cranberries popping as their skins break.
- Stir occasionally to prevent sticking and help the sauce thicken.
- Once most berries have burst, remove from heat and let it cool. It thickens more as it chills.
This slow cooking lets the sauce thicken without becoming mushy. Keeping some whole berries gives the sauce a nice texture and visual appeal.
Equipment You’ll Need
- Medium saucepan – I like it because it’s perfect for simmering the sauce evenly and reducing it to the right consistency.
- Wooden spoon or spatula – helps stir everything without scratching the pan and keeps the sauce from sticking.
- Measuring cups and spoons – keep things accurate, especially for the honey, bourbon, and water.
- Kitchen twine – to tie the herb sprigs together easily before adding to the pan.
- Serving bowl or jar – for cool, storing, or serving the finished sauce easily.
Flavor Variations & Add-Ins
- Use orange zest and juice instead of lemon for a citrus twist, which enhances the fruity flavor.
- Add a splash of ginger liqueur or a pinch of ground ginger for a spicy kick.
- Stir in chopped nuts or toasted walnuts for extra crunch and richness.
- Replace herbs with cinnamon sticks or star anise for a warm, aromatic flavor.
Honey Bourbon Cranberry Sauce
Ingredients You’ll Need:
- 12 ounces fresh or frozen cranberries
- 1/2 cup bourbon
- 1/3 cup honey
- 1/2 cup water
- 1/4 cup brown sugar (optional for extra sweetness)
- 1 teaspoon freshly grated orange zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1-2 sprigs fresh rosemary
- 1-2 sprigs fresh thyme
- Pinch of salt
How Much Time Will You Need?
This cranberry sauce takes about 5 minutes to prepare and roughly 15 minutes to cook. Then, let it cool for at least 30 minutes (or refrigerate for longer) so it thickens and flavors develop. Altogether, plan for around 45 minutes to an hour before serving.
Step-by-Step Instructions:
1. Combine Liquids and Sweeteners:
In a medium saucepan, pour in the water, bourbon, honey, and brown sugar (if you’re using it). Warm the mixture over medium heat, stirring gently until the honey and sugar have fully dissolved.
2. Add Cranberries and Flavorings:
Stir in the cranberries, orange zest, and a pinch of salt. Tie the rosemary and thyme sprigs together with a piece of kitchen twine, then add them to the pot for easy removal later.
3. Cook the Sauce:
Bring everything to a gentle boil, then lower the heat to a simmer. Let it cook for about 10 to 15 minutes, stirring every few minutes. You’ll notice the cranberries start popping and the sauce thickens.
4. Finish and Adjust:
Remove the herb sprigs and stir in the lemon juice and vanilla extract. Taste the sauce and add more honey or brown sugar if you like it sweeter.
5. Cool and Serve:
Take the pan off the heat and let the sauce cool—the thickness will improve as it cools down. When ready, serve it chilled or at room temperature beside your favorite turkey, chicken, or cheeses.
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Frozen cranberries work perfectly. Just thaw them slightly before cooking to ensure they break down evenly in the sauce.
Is There a Non-Alcoholic Substitute for Bourbon?
Absolutely. You can replace bourbon with apple cider, orange juice, or a splash of non-alcoholic vanilla extract for similar warmth and depth without the alcohol.
How Do I Store Leftover Cranberry Sauce?
Store leftovers in an airtight container in the fridge for up to 1 week. Before serving again, you can enjoy it cold or bring it to room temperature.
Can I Make This Sauce Ahead of Time?
Definitely! This sauce actually tastes better after sitting overnight because the flavors meld beautifully. Just cover and refrigerate it until you’re ready to serve.
