Cranberry Sauce with Bourbon

This bourbon cranberry sauce is the boozy twist on a holiday favorite you never knew you needed.

Bourbon Cranberry Sauce Ingredients

Here's what you'll need to make this flavorful bourbon cranberry sauce:

· Cranberries: Opt for fresh cranberries that are firm, plump, and blemish-free. Lighter colored cranberries are best for sauce, as they contain more pectin and result in a thicker consistency.· Sugar: Four cups of white sugar add sweetness, balancing out the tartness of the cranberries.· Bourbon: Just ½ cup of bourbon is enough to give your cranberry sauce a pleasant kick.

Best Bourbon for Cranberry Sauce

For this recipe (and almost any recipe that calls for bourbon), it's best to use a middle-of-the-road bottle. Don't waste your most expensive stuff on it, but you definitely don't want to use something you wouldn't want to sip on. Something warm and oaky will pair perfectly with this sweet-tart cranberry sauce.

How to Make Bourbon Cranberry Sauce

It couldn't be easier to make this bourbon cranberry sauce. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect:

Stir all three ingredients together in a baking dish, then bake in a preheated oven until the sauce is thick.

Can You Make Bourbon Cranberry Sauce Ahead of Time?

Yes, this is a great make-ahead side dish for Thanksgiving. It's easy to make a few days in advance — just store it in an airtight container until you're ready to eat. You can serve it cold or reheat it gently on the stove or in the microwave.

How to Store Bourbon Cranberry Sauce

Store your leftover bourbon cranberry sauce in an airtight container in the fridge for up to one week.

Cookdap Community Tips and Praise

“My family loves it,” raves Debbie Fargo. “However, I add orange zest and a little orange juice to taste. This has been a hit for 10 years at least. It’s also easy to make ahead of time.”

“My son is a distiller and I wanted to use his whiskey in a recipe for Thanksgiving,” according to Vickie Spencer. “This was very easy and so tasty. I think it will become a regular at our Thanksgiving table.”

“This has always been one of my favorites,” says PAULDI. “Sometimes I cut the sugar to 3 cups for a slightly more tart flavor. Also works with brandy if you’re out of bourbon.”