Honey Bourbon Cranberry Sauce is a delightful twist on the classic holiday side. The tartness of fresh cranberries blends beautifully with the sweetness of honey and the warm, rich flavor of bourbon, creating a sauce that’s both tangy and smooth. It’s the perfect balance of flavors that adds a little extra sparkle to any festive meal.
I love making this sauce because it’s quick to whip up but feels like something special. The bourbon gives it a subtle depth that you wouldn’t expect in a simple cranberry sauce, and the honey keeps it naturally sweet without being too sugary. I always find myself sneaking a spoonful while it’s still warm—it’s that good!
One of my favorite ways to serve this sauce is alongside roasted turkey or chicken, but it also tastes amazing as a dip for crackers or spread on a toasted bagel with cream cheese. Whenever I bring this to a holiday dinner, it’s the first dish to disappear, and I get asked for the recipe every time. It really brings a cozy, homemade touch to the table.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give this sauce its bright, tart flavor and texture. If fresh aren’t available, frozen work fine—just thaw before cooking. Canned cranberry sauce isn’t a good substitute here as it’s already sweetened and smooth.
Bourbon: Bourbon adds warmth and depth. If you prefer no alcohol, try apple juice or orange juice for a fruity twist. I like to use a good quality bourbon for best flavor, but don’t worry about fancy brands.
Honey: Honey provides natural sweetness and a smooth texture. You can swap with maple syrup or agave nectar if you want a different flavor or need vegan options. Adjust the amount to your taste.
Rosemary: Fresh rosemary adds a lovely herbal note that balances the tartness. If you don’t have fresh, dried rosemary works too, but use less as it’s stronger. Omit entirely if you prefer a simpler sauce.
How Do I Know When the Cranberries are Perfectly Cooked?
Getting the cranberries to the right consistency is key. You want them softened but still with a bit of texture, not completely mushy.
- Cook over medium heat until the cranberries start to pop and burst, about 10-15 minutes.
- You’ll see the sauce thicken and the vibrant red color intensify.
- Stir occasionally to avoid sticking and break up any large chunks if you prefer a smoother sauce.
- Remove from heat once thickened to your liking—the sauce will thicken more as it cools.
Keeping a close eye prevents overcooking so you keep both texture and flavor balanced.
Equipment You’ll Need
- Medium saucepan – I like it because it heats evenly and is just the right size for making sauce.
- Wooden spoon or silicone spatula – helps you stir gently without scratching the pan and keeps everything mixing smoothly.
- Measuring cups and spoons – for accurately adding honey, bourbon, and liquids; keeping the flavors just right.
- Fine mesh strainer (optional) – if you want a smoother sauce, you can strain out the skins and seeds after cooking.
Flavor Variations & Add-Ins
- Orange zest and juice: Swap the lemon juice for orange for a brighter, citrusy flavor that pairs well with the sweetness.
- Spiced kick: Add a pinch of nutmeg, allspice, or cloves to give it a cozy, fall-spiced touch.
- Other herbs: Swap rosemary for thyme or add a bay leaf during cooking for a different herbal note.
- Extra fruit: Stir in chopped dried apricots or orange segments after cooking for added texture and sweetness.
Honey Bourbon Cranberry Sauce
Ingredients You’ll Need:
- 12 ounces fresh cranberries (about 3 cups)
- 1/2 cup bourbon
- 1/2 cup honey
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1-2 sprigs fresh rosemary (optional, for infusion)
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 15 minutes to cook. Allow extra time for the sauce to cool and thicken, about 30 minutes to 1 hour. Overall, plan for around 45 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare the Cranberries:
Rinse the fresh cranberries well and pick out any soft or damaged ones. Having clean, firm berries ensures the best flavor and texture.
2. Combine Liquids and Sweetener:
In a medium saucepan, pour in the bourbon, honey, and water. Warm the mixture over medium heat, stirring gently until the honey dissolves completely into the liquid.
3. Add Cranberries and Flavorings:
Drop the cranberries, lemon juice, and the optional rosemary sprigs into the saucepan. Sprinkle in a pinch of salt and cinnamon if you’re using it. Stir everything together gently.
4. Cook the Sauce:
Bring the pot to a gentle boil, then lower the heat and let it simmer. Stir occasionally as the cranberries start to burst, releasing their juices. Continue simmering for about 10 to 15 minutes until the sauce thickens to your liking.
5. Final Touches and Cooling:
Remove the rosemary sprigs and taste the sauce. If you want it sweeter, add a little more honey; for more brightness, add extra lemon juice. Let the sauce cool to room temperature. It will thicken even more as it cools.
6. Serve or Store:
Transfer the cranberry sauce to a bowl or jar. Serve chilled or at room temperature, making a lovely side for turkey or other dishes. Keep any leftovers refrigerated.
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just thaw frozen cranberries before cooking. They may release a bit more liquid, so you might need to simmer a little longer to reach the desired thickness.
How Long Does This Cranberry Sauce Keep?
Store it in an airtight container in the fridge for up to 7 days. Give it a good stir before serving, and it can also be frozen for up to 3 months.
Can I Make This Sauce Ahead of Time?
Absolutely! It actually tastes better after the flavors meld for a few hours or overnight. Just keep it covered and chilled until ready to serve.
What Can I Use Instead of Bourbon?
If you prefer to skip alcohol, substitute equal parts apple juice, orange juice, or cranberry juice for a fruity, non-alcoholic variation.