Cranberry sauce from a can was my childhood normal. You know the kind – it slides out in one perfect cylinder and still has those ridges from the can. But a few years ago, I decided to try making it from scratch for Thanksgiving. Game changer.
Now I make homemade cranberry sauce every year, and this honey bourbon version has become our family favorite. The honey adds a smooth sweetness that’s different from regular sugar, and the bourbon gives it just enough warmth without being boozy. My kids actually ask for seconds now.
The best part? It takes about 15 minutes to make and can sit in your fridge for days before the big meal. One less thing to worry about on Thanksgiving morning when you’re wrestling with the turkey and trying to time everything perfectly.
Why You’ll Love This Cranberry Sauce
- Elevated holiday flavor – The bourbon and honey add a sophisticated twist to traditional cranberry sauce that will have your guests asking for the recipe.
- Fresh, homemade taste – Using fresh cranberries instead of canned gives you that perfect balance of tart and sweet with a chunky texture that store-bought versions just can’t match.
- Simple ingredients – Most of these pantry staples and fresh ingredients are things you probably already have on hand or can easily find at any grocery store.
- Make-ahead friendly – This sauce actually gets better after sitting for a day or two, making it perfect for holiday meal prep when you’re juggling multiple dishes.
- Aromatic spices – The combination of rosemary, cinnamon, cloves, and orange creates an amazing smell that fills your kitchen with holiday warmth.
What Kind of Cranberries Should I Use?
Fresh cranberries are definitely the way to go for this recipe, and you’ll find them in 12-ounce bags in the produce section during fall and winter months. If you can’t find fresh cranberries, frozen ones work just as well – no need to thaw them first, just toss them right into the pot. Avoid using dried cranberries since they won’t break down properly and will give you a completely different texture. When selecting fresh cranberries, look for firm, plump berries with a deep red color, and toss any that are soft, wrinkled, or have dark spots.
Options for Substitutions
This cranberry sauce is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Fresh cranberries: Fresh cranberries are really the star here and shouldn’t be substituted – they’re what give this sauce its perfect texture and tartness. Frozen cranberries work too, just don’t thaw them first.
- Bourbon: If you don’t drink or don’t have bourbon on hand, you can replace it with apple juice, orange juice, or even just water. The sauce will still taste great, just without that warm bourbon kick.
- Brown sugar: White sugar works fine here, or you can use maple syrup (reduce the honey slightly if using syrup). Coconut sugar is another good option for a slightly different flavor.
- Fresh rosemary: Dried rosemary can work in a pinch – just use about 1 teaspoon instead of the fresh sprigs. You could also try fresh thyme for a different herby note.
- Ground cloves: If cloves are too strong for your taste, try ground allspice or a pinch of nutmeg instead. You can also leave it out entirely if you prefer.
- Orange: Lemon works just as well for both the zest and juice, or you can use a combination of both citrus fruits for extra complexity.
Watch Out for These Mistakes While Cooking
The biggest mistake when making cranberry sauce is cooking it on too high heat, which causes the cranberries to burst too quickly and creates a mushy texture instead of keeping some berries whole for better consistency.
Keep your heat at medium-low and be patient – the cranberries will naturally pop and release their juices as they warm up, creating that perfect thick sauce without turning into complete mush.
Don’t add the bourbon too early in the cooking process since the alcohol needs time to cook off properly, and avoid stirring too vigorously once the cranberries start breaking down.
For the best flavor balance, taste your sauce before removing it from heat and adjust the honey or brown sugar as needed, since cranberry tartness can vary from batch to batch.
What to Serve With Honey Bourbon Cranberry Sauce?
This cranberry sauce is perfect alongside your Thanksgiving turkey, but it’s way too good to save for just the holidays! The honey and bourbon flavors make it a great match for roasted pork tenderloin, glazed ham, or even grilled chicken throughout the year. I love spooning it over cream cheese with some crackers for an easy appetizer, or mixing it into plain Greek yogurt for a sweet and tangy breakfast treat. You can also try it as a topping for vanilla ice cream or cheesecake when you want to turn it into a dessert sauce.
Storage Instructions
Refrigerate: This cranberry sauce actually gets better with time! Store it in the fridge in an airtight container for up to 2 weeks. The flavors really meld together beautifully after a day or two, making it perfect for making ahead for holiday meals.
Freeze: You can freeze this sauce for up to 6 months in freezer-safe containers or bags. I like to portion it out in smaller containers so I can thaw just what I need. It’s great to have on hand for last-minute dinner parties or when you want that holiday flavor any time of year.
Thaw and Serve: When you’re ready to use frozen cranberry sauce, just move it to the fridge overnight to thaw slowly. Give it a good stir before serving since it might separate a bit. You can serve it cold or warm it gently on the stove if you prefer it at room temperature.
| Preparation Time | 5-10 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 120-125 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 1-2 g
- Fat: 0-1 g
- Carbohydrates: 180-200 g
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Ingredients
- 4 cups whole fresh cranberries (one 12 oz bag)
- 1/3 cup packed brown sugar
- 1/3 cup honey
- 1/3 cup bourbon whiskey
- 2 sprigs rosemary
- 1/2 tsp ground cloves
- 1 stick cinnamon
- Zest from 1 orange
- Juice from half an orange
- Pinch of kosher salt and ground black pepper
Step 1: Combine and Cook the Cranberry Mixture
- 4 cups whole fresh cranberries (one 12 oz bag)
- 1/3 cup packed brown sugar
- 1/3 cup honey
- 1/3 cup bourbon whiskey
- 2 sprigs rosemary
- 1/2 tsp ground cloves
- 1 stick cinnamon
- zest from 1 orange
- juice from half an orange
- pinch of kosher salt and ground black pepper
In a medium saucepan, combine the cranberries, brown sugar, honey, bourbon, rosemary sprigs, ground cloves, cinnamon stick, orange zest, orange juice, salt, and black pepper.
Place the pan over medium heat and bring the mixture to a boil, stirring occasionally.
Once it reaches a boil, lower the heat to a gentle simmer.
Cook for about 10 minutes, or until most of the cranberries have burst and the sauce begins to thicken.
Continue cooking, stirring occasionally, until the desired thickness is achieved.
Keep in mind, the sauce will thicken further as it cools.
I like to gently press some cranberries against the side of the pan for a chunkier texture.
Step 2: Adjust Flavor, Strain, and Cool
Remove the saucepan from heat and taste the cranberry sauce.
If you find it too tart, stir in a bit more honey, a tablespoon at a time, until the taste is to your liking.
Remove the rosemary sprigs and cinnamon stick and discard them.
Let the sauce cool completely in the pan before transferring it to an airtight container.
Refrigerate for at least 2 hours or up to a week.
The sauce will continue to thicken as it cools, so don’t worry if it looks a little runny at first.
Step 3: Serve the Cranberry Sauce
Once chilled, serve the cranberry sauce straight from the fridge, at room temperature, or reheat it gently if you prefer it warm.
This versatile sauce works well as a topping for turkey, toast, or even mixed into yogurt.
For a lovely finishing touch, I sometimes garnish it with a fresh rosemary sprig or a bit of extra orange zest before serving.
Classic Honey Bourbon Cranberry Sauce
Ingredients
- 4 cups whole fresh cranberries (one 12 oz bag)
- 1/3 cup packed brown sugar
- 1/3 cup honey
- 1/3 cup bourbon whiskey
- 2 sprigs rosemary
- 1/2 tsp ground cloves
- 1 stick cinnamon
- zest from 1 orange
- juice from half an orange
- pinch of kosher salt and ground black pepper
Instructions
- In a medium saucepan, combine the cranberries, brown sugar, honey, bourbon, rosemary sprigs, ground cloves, cinnamon stick, orange zest, orange juice, salt, and black pepper. Place the pan over medium heat and bring the mixture to a boil, stirring occasionally. Once it reaches a boil, lower the heat to a gentle simmer. Cook for about 10 minutes, or until most of the cranberries have burst and the sauce begins to thicken. Continue cooking, stirring occasionally, until the desired thickness is achieved. Keep in mind, the sauce will thicken further as it cools. I like to gently press some cranberries against the side of the pan for a chunkier texture.
- Remove the saucepan from heat and taste the cranberry sauce. If you find it too tart, stir in a bit more honey, a tablespoon at a time, until the taste is to your liking. Remove the rosemary sprigs and cinnamon stick and discard them. Let the sauce cool completely in the pan before transferring it to an airtight container. Refrigerate for at least 2 hours or up to a week. The sauce will continue to thicken as it cools, so don’t worry if it looks a little runny at first.
- Once chilled, serve the cranberry sauce straight from the fridge, at room temperature, or reheat it gently if you prefer it warm. This versatile sauce works well as a topping for turkey, toast, or even mixed into yogurt. For a lovely finishing touch, I sometimes garnish it with a fresh rosemary sprig or a bit of extra orange zest before serving.
