Featured Review
5 from 7 reviews

I just made this in preparation for thanksgiving tomorrow and WOW – Jess is not kidding when she says you’ll want to eat it from the pan. Easily the best cranberry sauce I’ve ever made and no more complicated than any other recipe. She even has the reheating instructions in the recipe notes!

Elizabeth
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Everyone Will Be Talking About Your Boozy Bourbon Cranberry Sauce This Year!

Cranberry sauce doesn’t usually steal the show on Thanksgiving…and trust me, I get it! It’s never been one of my holiday must-haves either—until now.

This Bourbon Orange Cranberry Sauce is a total game changer!

Chris recently had the idea to bring the flavors of a Wisconsin Old Fashioned (the official cocktail of our home state) into a homemade cranberry sauce, and let me tell you—it just works. Spiced bitters, fresh orange, and bourbon capture the coziness of fall, and when you swap cocktail cherries for tart-sweet cranberries, it’s absolute magic. 🥃🪄✨

An angled shot of bourbon orange cranberry sauce garnished with orange zest in a glass bowl atop a pink surface. this Recipe for Later!
The classic flavors of an Old Fashioned cocktail—orange, bitters, and bourbon—pair perfectly with tart cranberries for a fresh twist on traditional cranberry sauce.

Much like the cocktail, this bourbon orange cranberry sauce starts with a simple mix of muddled orange, bitters, and bourbon. You reduce the mixture to concentrate all the flavors, then add fresh (or frozen!) cranberries with a little cinnamon and vanilla.

Just let it all simmer until it’s thick, saucy, and has the perfect balance of tart and sweet—a much-needed palate cleanser to cut through the richness of classic Thanksgiving recipes!

And if you’re used to canned cranberry sauce, trust me—this version will be the talk of the holiday dinner table! It’s the best cranberry sauce we’ve ever made: bold, bright, and just a little boozy. Don’t be surprised if you want to eat it straight from the pot! 😉

An overhead shot of ingredients displayed in various bowls atop a light pink surface: fresh cranberries, orange slices and orange zest, brown sugar, bourbon, cinnamon sticks, vanilla extract, salt, and angostura bitters.
This homemade cranberry sauce is made with just 8 seasonal ingredients: cranberries, oranges, bourbon, bitters, brown sugar, vanilla, and cinnamon.

Best Bourbon for Cranberry Sauce (and What’s the Deal with Bitters?)

While Wisconsin Old Fashioneds traditionally use brandy, we found it a bit too sweet for this recipe. Bourbon has a balanced sweetness and just the right touch of spice to complement tart cranberries perfectly.

Best bourbon to use? ⇢ Any mid-range bourbon you love will work great. We like Maker’s Mark for its smooth, slightly sweet flavor. Bulleit is another great option if you’re craving something a bit bolder.

And why bitters? ⇢ Bitters are essential for any Old Fashioned cocktail! They add spicy depth to the bourbon orange cranberry sauce. I recommend classic Angostura or orange bitters, both found in the cocktail section of most grocery or liquor stores.

Old Fashioned Cranberry Sauce Essentials

How to Make Cranberry Sauce with Bourbon and Orange

Cranberry sauce doesn’t typically steal the spotlight at Thanksgiving dinner—but with bourbon, bitters, cinnamon, and brown sugar, this one absolutely will.

Better yet, it’s so easy to make! It all comes together in one pot and is ready in 25 minutes or less.

1

Muddle the orange and reduce the bourbon mixture. Add bourbon, sliced orange, and bitters to a medium saucepan. Smash it all together with a cocktail muddler, then simmer over medium-high heat until the mixture is reduced by half.

An overhead shot of a woman's hand using a wooden muddler to muddle orange slices in a white pot of bourbon and bitters. The pot sits on a pink surface alongside bottles of bourbon and bitters and a dish of orange slices.
This recipe starts just like a classic Old Fashioned cocktail! Muddle the orange with bourbon and bitters to release all those natural juices and oils—that’s where the flavor is!
An overhead shot of orange slices with bourbon and bitters in a white saucepan atop a pink surface.
Simmer the bourbon-orange mixture to cook off the alcohol and concentrate the flavors. Reduce by half, then carefully remove the orange slices—they’ve done their job!
2

Assemble and simmer the cranberry sauce. Add most of the cranberries to the saucepan with water, brown sugar, salt, and a cinnamon stick. Let it all simmer until the cranberries burst and the sauce thickens.

 

Use fresh or frozen cranberries. Fresh gives a slightly brighter flavor, but frozen works well too—just be sure to thaw them beforehand!
An overhead shot of cranberries bubbling in a white saucepan atop a pink surface.
Add everything to the pot with the bourbon mixture, then simmer until the cranberries burst open.
3

Finishing touches! Once the sauce reaches your preferred consistency, add the reserved cranberries, orange zest, and vanilla extract for extra flavor and texture. Easy as that!

An overhead shot of vanilla extract being poured over cranberry sauce topped with fresh cranberries and orange zest in a saucepan atop a pink surface.
For delicious pops of texture, reserve some whole cranberries to stir in at the end.
An overhead shot of cranberry sauce in a saucepan atop a pink surface.
Cool slightly, then remove the cinnamon stick before serving.

Make Ahead and Storage

This bourbon orange cranberry sauce can easily be made up to 1 week ahead to save time on Thanksgiving! Check the Recipe Notes below for more guidance.

An overhead shot of bourbon orange cranberry sauce garnished with orange zest in a glass bowl atop a pink surface. The bowl is surrounded by golden yellow cloths, an old fashioned, fresh cranberries, cinnamon sticks and a bouquet of flowers.
Bold, bright, and just a little boozy—don’t be surprised when the bowl of bourbon cranberry sauce steals the show at your Thanksgiving table!

I can’t wait for you to try this Bourbon Orange Cranberry Sauce! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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An overhead shot of bourbon orange cranberry sauce garnished with orange zest in a glass bowl atop a pink surface. The bowl is surrounded by a golden yellow cloth napkin, an old fashioned, fresh cranberries, cinnamon sticks, orange wedges and a bouquet of flowers.

“Old Fashioned” Bourbon Cranberry Sauce with Orange & Bitters (25 Mins!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Jess Larson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: serves 6-8 1x
  • Category: Sauces & Condiments, Side Dish Recipes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This Bourbon Cranberry Sauce will steal the show at your Thanksgiving table!

Inspired by our favorite cocktail, the Wisconsin Old Fashioned, this recipe combines tart cranberries with muddled orange, bourbon, and bitters to create a homemade sauce that’s anything but ordinary. Perfectly tangy-sweet and just a little boozy, this is the only cranberry sauce you’ll ever need.

Trust me—you’ll want to eat it straight from the pot!

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Ingredients

Scale
  • 12 ounces cranberries (thawed if frozen), divided
  • ¾ cup bourbon
  • ½ orange, zested and thinly sliced
  • 10 dashes Angostura Aromatic Bitters
  • ½ cup water
  • ¾ cup firmly packed light brown sugar
  • ½ teaspoon kosher salt
  • 1 cinnamon stick
  • ½ tsp of vanilla extract

Instructions

  1. Reduce the bourbon: To a medium saucepan, add the bourbon, orange slices, and bitters. Using a cocktail muddler or a wooden spoon, muddle the oranges, releasing some of their juices into the bourbon mixture. Place the saucepan over medium-high heat and simmer until the mixture is reduced by about half, about 3-5 minutes. Carefully remove the spent oranges and discard.An overhead shot of a woman's hand using a wooden muddler to muddle orange slices in a white pot of bourbon and bitters. The pot sits on a pink surface alongside bottles of bourbon and bitters and a dish of orange slices. An overhead shot of orange slices with bourbon and bitters in a white saucepan atop a pink surface.
  2. Assemble and simmer the bourbon cranberry sauce: Measure ⅔ cup of the cranberries and set aside for later. To the saucepan, add the remaining cranberries, water, brown sugar, salt, and cinnamon stick. Bring the mixture to a simmer. Simmer, stirring occasionally, until the cranberries have burst and the sauce is thickened to your desired texture, about 15 minutes. Remove from the heat.An overhead shot of water being poured over bourbon, fresh cranberries, brown sugar, salt and a cinnamon stick in a white saucepan atop a pink surface. Bowls of cranberries and salt and two cinnamon sticks sit alongside the pot. An overhead shot of cranberries bubbling in a white saucepan atop a pink surface.
  3. Finish the cranberry sauce: Stir the remaining whole cranberries, orange zest, and vanilla extract into the cranberry sauce. Adjust seasoning to taste and set aside to cool.An overhead shot of vanilla extract being poured over cranberry sauce topped with fresh cranberries and orange zest in a saucepan atop a pink surface. An overhead shot of cranberry sauce in a saucepan atop a pink surface.
  4. Serve: Just before serving, remove the cinnamon stick and discard. Serve warm. Enjoy!An overhead shot of bourbon orange cranberry sauce garnished with orange zest in a glass bowl atop a pink surface. The bowl is surrounded by a golden yellow cloth napkin, an old fashioned, fresh cranberries, cinnamon sticks, orange wedges and a bouquet of flowers.

Equipment

Notes

  • Storage and Reheating: Leftover cranberry sauce will keep, stored in an airtight container in the refrigerator, for up to 1 week. Reheat on the stovetop or in the microwave until warmed through.

Nutrition

  • Serving Size:
  • Calories: 149
  • Sugar: 20.9 g
  • Sodium: 83.7 mg
  • Fat: 0.1 g
  • Saturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 24.8 g
  • Fiber: 1.8 g
  • Protein: 0.3 g
  • Cholesterol: 0 mg

Did you make this recipe? Let me know!

Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram – I LOVE seeing your PWWB creations. ♡ Happy cooking!

 

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