Maple Bourbon Cranberry Sauce

This homemade fresh cranberry recipe uses spiced maple syrup and cinnamon, bourbon, and a little bright pop of orange. In just 15 minutes you have a delicious lightly sweet and tart cranberry sauce recipe for your holiday table.

Course Condiment

Cuisine American

Keyword cranberry sauce made with maple syrup, Maple Bourbon Cranberry Sauce

Prep Time 5

Cook Time 10

Servings cups

Calories 340kcal

Author Bon Appeteach

Ingredients

12 oz. Fresh Cranberries can use frozen
1/2 cup Maple Syrup
2 tbsp. Bourbon sub orange juice
1 Cinnamon Stick
1 piece Orange Peel and extra for garnish
1/2 tsp. Salt

Instructions

In a saucepan over medium heat, combine the maple syrup, cinnamon stick, and orange peel.
Add in the bourbon and bring to a simmer and let it cook for 2-3 minutes (this will burn off all the alcohol).
Next, add in the cranberries (reserve about 1/2 cup for the end) and stir it into the maple syrup mixture and reduce the heat slightly.
Let the cranberry mixture cook for 5-6 minutes, stir occasionally. The cranberries should begin to soften and burst. Use a wooden spoon to help break open and mash the berries as they rupture.
Once all the cranberries are ruptured, test tastes the sauce and adjust the sweetness (add more syrup if you prefer this sweeter). Remove the cinnamon stick and orange peel.
Turn off the heat and add in the remaining fresh cranberries. Fold it into the hot sauce and season with sea salt.
Carefully pour everything into the serving dish and let it sit and cool at room temperature for 45 minutes or so. Garnish with orange zest or a dried orange wheel and a cinnamon stick if desired.
Store in the fridge, covered until ready to use or enjoy at room temperature.

Notes

I prefer serving cranberry sauce at room temperature so it doesn't cool down other foods paired with it. Take it out of the fridge a few hours in advance of serving.

Nutrition