I created a Cranberry Sauce Recipe that marries honey, bourbon, and rosemary for a holiday side that refuses to be ordinary.

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I used to ignore cranberry sauce, but this one made me change my mind. Anchored by fresh cranberries and bourbon, it turns the usual tang into something surprising and a little bold.

The texture is jewel like, the flavors push and pull, and there’s a quiet richness that makes you look twice at your plate. I won’t pretend it’s simple or ordinary, because it isn’t, and that’s exactly why I keep bringing it to dinners where people insist they’ve tried every cranberry recipe.

Pull a jar from the fridge and you’ll understand, you might even start hiding the leftovers. Honey Bourbon

Ingredients

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Cranberries: Bright tart berries, high in fiber and vitamin C, give the sauce zing.
Honey: Natural sweetener, mostly carbs, softer sweetness than sugar, adds glossy mouthfeel.
Bourbon: Deep caramel notes, adds warmth and complexity, alcohol mostly cooks off, bold flavor.
Orange juice: Fresh juice brings acidity, vitamin C, balances sweetness and boosts brightness.
Orange zest: Intense citrus oils, tiny bit goes far, lifts flavor without more sugar.
Rosemary: Piney herb, adds savory pine notes, use sparingly, can be removed before serving.
Butter: Optional, adds silkiness and roundness, small fat improves mouthfeel and shine.

Ingredient Quantities

12 oz (340 g) fresh cranberries rinsed

1/2 cup (120 ml) honey

1/4 cup (60 ml) bourbon

1/2 cup (120 ml) freshly squeezed orange juice about 1 large orange

1 tsp orange zest

1 small sprig fresh rosemary

Pinch fine sea salt

1 tbsp unsalted butter optional

How to Make this

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1. Rinse the cranberries, pick out any stems or soft berries, then set them aside.

2. In a medium saucepan combine the honey, bourbon, orange juice, orange zest, the rosemary sprig (give it a little squeeze or bruise it first so it releases more flavor) and a pinch of sea salt. Warm over medium heat until the honey thins and the mixture is steaming.

3. Add the cranberries, turn heat up just enough to bring the pot to a gentle boil, then lower to a simmer.

4. Simmer about 10 to 12 minutes, stirring now and then, until most of the cranberries have popped and the sauce has thickened.

5. Use the back of a wooden spoon to smash some of the berries if you like a chunkier sauce, or smash more for a smoother texture. Don’t overdo it or it’ll become pasty.

6. If the sauce seems too thin, simmer a few more minutes uncovered to reduce and concentrate. If it’s too tart, stir in a little more honey, a teaspoon at a time, until it tastes right.

7. Remove from heat, fish out and discard the rosemary sprig, then stir in the optional tablespoon of unsalted butter for a glossy finish.

8. Let the sauce cool to room temperature, then transfer to a jar or bowl and chill at least 2 hours so it sets. It’ll thicken more as it cools.

9. Make ahead tip: you can store in the fridge up to 1 week or freeze up to 3 months. To serve warm, gently reheat on low and add a splash of orange juice if it’s gotten too thick.

10. Quick hack: if you want extra orange brightness, grate a bit more zest on top before serving.

Equipment Needed

1. Medium saucepan (2 to 3 quart)
2. Wooden spoon
3. Measuring cups and spoons
4. Citrus juicer or reamer
5. Microplane or fine zester
6. Fine-mesh sieve or colander (for rinsing)
7. Heatproof spatula or ladle
8. Jar or airtight container for chilling and storing

Ingredients
– 12 oz (340 g) fresh cranberries, rinsed
– 1/2 cup (120 ml) honey
– 1/4 cup (60 ml) bourbon
– 1/2 cup (120 ml) fresh orange juice (about 1 large orange)
– 1 tsp orange zest
– 1 small sprig fresh rosemary
– Pinch fine sea salt
– 1 tbsp unsalted butter, optional

Quick, relaxed method
1. Rinse the cranberries and pick out any stems or soft ones, set them aside.
2. In your saucepan combine the honey, bourbon, orange juice, zest, the rosemary sprig (give it a little squeeze so it releases more flavor) and a pinch of salt. Warm over medium heat until the honey loosens and the mix is steaming.
3. Add the cranberries, turn the heat up just enough to get a gentle boil, then lower to a simmer.
4. Simmer about 10 to 12 minutes, stir now and then, until most of the berries pop and the sauce thickens.
5. Use the back of your wooden spoon to smash some of the berries if you like it chunkier, or smash more for a smoother texture. Dont over do it or it might get pasty.
6. If the sauce seems too thin, simmer a few more minutes uncovered to reduce. If it is too tart, stir in a teaspoon more honey at a time until it tastes right.
7. Remove from the heat, fish out and toss the rosemary sprig, then stir in the optional tablespoon of butter for a glossy finish.
8. Let the sauce cool to room temperature, transfer to a jar or bowl and chill at least 2 hours so it sets. Itll thicken more as it cools.

Make ahead and serving
– Store in the fridge up to 1 week or freeze up to 3 months. To serve warm, gently reheat on low and add a splash of orange juice if it got too thick.
– Quick hack: grate a little extra orange zest over the top before serving for extra brightness.

FAQ

Q: Can I use frozen cranberries instead of fresh? A: Yes. Use them straight from the freezer, no need to thaw. Cook a few minutes longer until the berries pop and sauce thickens, you might get a slightly softer texture.

Q: Will the bourbon make this boozy? A: Most of the alcohol cooks off but a bit of flavor and trace alcohol can remain. If you need it alcohol free, swap the bourbon for extra orange juice or apple cider and a splash of vanilla.

Q: How long does the sauce keep and can I freeze it? A: Store in an airtight container in the fridge up to 7 to 10 days. Freeze up to 3 months, thaw overnight in the fridge and stir or gently reheat. Add a splash of orange juice if it gets too thick after freezing.

Q: Can I replace the honey with something else? A: Yes. Maple syrup or brown sugar both work well. If you use granulated sugar, start with about 2/3 cup and dissolve it in the orange juice while cooking, then taste and adjust.

Q: Do I have to use the rosemary and orange zest? A: No, but they boost the flavor. Add the small rosemary sprig while cooking and remove before serving. If you skip them, try a pinch of cinnamon or a strip of orange peel for depth.

Q: How do I get the sauce chunky or smooth like I want? A: For chunky leave the berries whole and just crush a few with the back of a spoon. For smoother, mash more vigorously or pulse briefly with an immersion blender. Stir in the optional tablespoon of butter at the end for a glossy finish.

Honey Bourbon Cranberry Sauce Recipe Substitutions and Variations

Honey: use pure maple syrup or agave nectar in the same amount, or 1/3 cup packed brown sugar mixed with 2 tbsp water so it dissolves.
Bourbon: swap for dark rum or brandy 1 for 1, or for no booze use 1/4 cup apple cider or strong black tea plus 1 tsp vanilla.
Freshly squeezed orange juice: use tangerine or clementine juice, apple juice diluted with 1 tbsp lemon juice for acidity, or 1/4 cup water plus 1 tbsp orange marmalade.
Fresh rosemary: replace with fresh thyme or sage, or use 1/2 tsp crushed dried rosemary, but add early so the herb softens.

Pro Tips

1. Bruise the rosemary and squeeze it a bit before you add it so it actually releases oils, otherwise you might end up fishing out a sprig that did nothing, and wont regret the extra smell it gives.

2. Control the texture with the back of a spoon: smash some berries for body but dont pulverize them or the sauce gets pasty, leave a few whole for pops of cranberry.

3. Taste as you go and balance slowly: add honey one teaspoon at a time if its too tart, if its too sweet thin with a splash more orange juice or a tiny pinch of salt to wake it up.

4. Finish and store like a pro: swirl in a tablespoon of butter off the heat for a glossy sheen, let it chill at least a couple hours to set, it keeps a week in the fridge or 3 months frozen, and when reheating do it gently on low and add a splash of orange juice if it gets too thick. Also grate extra orange zest on top before serving for a bright punch.

Honey Bourbon Cranberry Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created a Cranberry Sauce Recipe that marries honey, bourbon, and rosemary for a holiday side that refuses to be ordinary.

Servings

servings

Calories

120.56

kcal

Equipment: 1. Medium saucepan (2 to 3 quart)
2. Wooden spoon
3. Measuring cups and spoons
4. Citrus juicer or reamer
5. Microplane or fine zester
6. Fine-mesh sieve or colander (for rinsing)
7. Heatproof spatula or ladle
8. Jar or airtight container for chilling and storing

Ingredients

12 oz (340 g) fresh cranberries rinsed
1/2 cup (120 ml) honey
1/4 cup (60 ml) bourbon
1/2 cup (120 ml) freshly squeezed orange juice about 1 large orange
1 tsp orange zest
1 small sprig fresh rosemary
Pinch fine sea salt
1 tbsp unsalted butter optional

Directions

Rinse the cranberries, pick out any stems or soft berries, then set them aside.
In a medium saucepan combine the honey, bourbon, orange juice, orange zest, the rosemary sprig (give it a little squeeze or bruise it first so it releases more flavor) and a pinch of sea salt. Warm over medium heat until the honey thins and the mixture is steaming.
Add the cranberries, turn heat up just enough to bring the pot to a gentle boil, then lower to a simmer.
Simmer about 10 to 12 minutes, stirring now and then, until most of the cranberries have popped and the sauce has thickened.
Use the back of a wooden spoon to smash some of the berries if you like a chunkier sauce, or smash more for a smoother texture. Don’t overdo it or it’ll become pasty.
If the sauce seems too thin, simmer a few more minutes uncovered to reduce and concentrate. If it’s too tart, stir in a little more honey, a teaspoon at a time, until it tastes right.
Remove from heat, fish out and discard the rosemary sprig, then stir in the optional tablespoon of unsalted butter for a glossy finish.
Let the sauce cool to room temperature, then transfer to a jar or bowl and chill at least 2 hours so it sets. It’ll thicken more as it cools.
Make ahead tip: you can store in the fridge up to 1 week or freeze up to 3 months. To serve warm, gently reheat on low and add a splash of orange juice if it’s gotten too thick.
Quick hack: if you want extra orange brightness, grate a bit more zest on top before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.