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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce with burst cranberries and a glossy, jammy texture. Simmered with vanilla bean and finished with bourbon for a bright, spiced-sweet side.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries Use fresh for best berry burst and vivid color.
  • 0.75 cup brown sugar Pack the brown sugar for a deeper molasses flavor.
  • 0.25 cup granulated sugar Adds balanced sweetness and helps thicken.
  • 0.5 cup water Used to dissolve sugars and create the simmering syrup.
  • 0.25 cup orange juice Brightens the sauce and rounds the tartness.
  • 0.33 cup bourbon Divided; add part early to cook, and part at the end to keep aroma.
  • 1 vanilla bean Split and scrape seeds; for extract alternative see notes.
  • 1 salt A pinch to sharpen the flavor.

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry sauce
  1. In a saucepan, combine brown sugar, granulated sugar, water, orange juice, 1/4 cup bourbon, vanilla bean and seeds, and salt; bring to a boil (about 2–3 minutes). You should see steady bubbling across the surface as the sugars dissolve.
  2. Add fresh cranberries and return to a boil (about 3–5 minutes). Watch for the berries to start splitting and releasing juices.
  3. Simmer 10–12 minutes, stirring occasionally, until the berries burst and the sauce thickens. The sauce should look glossy and slightly cling to a spoon.
Finish and chill
  1. Remove from heat and stir in the remaining bourbon. The color will deepen and the mixture will loosen slightly before thickening again.
  2. Remove the vanilla pod and let the sauce cool to room temperature, then chill before serving. It should become thicker, like a spoonable compote, after cooling.

Notes

Pro tip: If using vanilla extract instead of a vanilla bean, stir the extract in with the remaining bourbon off-heat (after simmering) so the aroma stays strong. Store in the fridge up to 7 days in a sealed jar; freeze up to 2 months and thaw overnight in the refrigerator, stirring well. Dietary swap: For a reduced-sugar option, use a 1:1 brown-sugar substitute (or half the sugars) and simmer a minute or two longer to reach the same thickness.