Made with Kentucky Bourbon, this recipe for homemade cranberry sauce spices up the traditional recipe rotation and will be loved by all who cherish old-fashioned cranberry sauce. Easy to make and tastes much better than the canned stuff!
Cranberry sauce is one of my favorite side dishes. Yes, it’s a side. To call it a condiment at my table is blasphemy! I LOVE cranberry sauce. It’s tart, tangy and adds some variety with it’s savory companions. This dish plays nicely with all of the other fixins’ on the table, including my Cornbread Dressing Recipe made with my homemade cornbread.
5 Reasons to Make this Kentucky Bourbon Cranberry Sauce:
- It can be made ahead of time – up to one week! Simply store it in the fridge, and you’ve got one less thing to worry about when it’s crunch time.
- You can stretch it. The recipe calls for fresh cranberries, but you can add in a few cans of jellied or whole berries if you’ve got a few extra guests sneaking in.
- It’s got Bourbon. Need I say more? Kidding, but the Bourbon adds a nice little zing at the end, and it completely kid-friendly as the alcohol cooks off.
- It’s hard to mess up. The cooking time and ingredient ratios are suuuuper flexible. Even the flightiest Aunt Marge can’t ruin this one!
- It’s a one-pot side dish! Dump everything in a casserole dish, bake, stir, nom. Done!
The Ultimate Holiday Hosting Guide
Complete guide including a timeline, menu, recipes, shopping list, checklist and more!
How to Make Homemade Cranberry Sauce
Like I said, this is easy. There are four ingredients in the entire recipe, which makes about 2 cups, which is more than you think. You can easily serve about 8-10 people with this recipe.
Tip: If you begin to run low on the homemade sauce while serving, add a can of room temperature canned cranberry sauce to supplement. No one will know the difference!
First, mix fresh cranberries, sugar and cinnamon in a 9-by-13-inch casserole dish or skillet.
Cover loosely with foil, and bake until cranberries start are tender, begin to burst and sugar is dissolved. Give it a stir once or twice, and bake for about 1 hour. You can remove the foil halfway through if you need to speed up the cooking process.
Second, remove the dish from the oven, and stir in bourbon. Cover back up with foil and let it rest, then transfer to a pretty bowl and serve.
If you prefer chilled sauce, wait until the dish comes to room temp (to avoid a broken dish!), then fridge. I’ve found it has an excellent flavor served warm or at room temperature in your favorite serving bowl.
Use the leftovers for all those turkey sammies you’ll chowing on through the weekend.
A good quality Bourbon is required! You don’t need much of it, but it does add some flavor, so quality is key. Woodford Reserve is an excellent choice.
This is a must at our holiday table, and we hope you enjoy it, too.
- 1 pound fresh cranberries, (or 1 bag)
- 2 cups brown and/or white sugar
- 1/4 tsp teaspoon ground cinnamon
- 1/4 cup cup good-quality bourbon, (we use Woodford Reserve)
- Heat oven to 350 degrees.
- Combine cranberries, sugar and cinnamon in 9-by-13-inch baking dish. Cover with foil, and bake until cranberries are bursting and sugar is dissolved, stirring once, about 1 hour.
- Remove from oven, and stir in bourbon. Cover tightly with foil and let rest for 10 minutes.
- Refrigerate cranberry sauce until well chilled if desired. Transfer to bowl, and serve.
*White or brown sugar can be used for this recipe. Brown sugar gives a more syrupy finish than white. It's a matter of preference.
*Cooking time is not exact. You may increase oven temperature, or remove foil to speed up cooking process.
*Sauce may be served, chilled, warm or at room temperature. It's a matter of preference.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 270Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 57gFiber 2gSugar 52gProtein 0g