Tangy Honey Cranberry Sauce with Non-Alcoholic Bourbon (Print Version)
Sweet-tart Honey Cranberry Sauce with a hint of non-alcoholic bourbon. A simple, vibrant side dish that brings holiday cheer to any meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Fruity Base
01 -
12 oz (340g) fresh cranberries
02 -
1 tablespoon orange zest
→ Sweet & Spicy Notes
03 -
1/2 cup (120ml) honey
04 -
1/4 cup (50g) light brown sugar, packed
05 -
1/2 teaspoon ground cinnamon
06 -
Pinch of salt
→ Liquid Gold
07 -
1/4 cup (60ml) non-alcoholic bourbon
08 -
1/2 cup (120ml) fresh orange juice
09 -
1/4 cup (60ml) water
# Instructions:
01 -
First things first, get all your ingredients out and ready. Wash those beautiful cranberries; I usually give them a quick rinse and pick out any sad-looking ones. Zest your orange now too – it’s easier before you juice it! I always forget something, so I lay everything out like a little assembly line. You’ll feel a sense of calm before the cranberry storm, honestly.
02 -
In a medium saucepan, toss in your cranberries, honey, brown sugar, non-alcoholic bourbon, orange juice, orange zest, cinnamon, and that tiny pinch of salt. Give it a gentle stir to combine everything. Bring this mixture to a boil over medium-high heat. You'll start to hear the cranberries popping and see a lovely steam rising; it smells incredible already, doesn’t it?
03 -
Once it’s boiling, reduce the heat to medium-low. Let it simmer, uncovered, for about 15-20 minutes. You’ll want to stir it occasionally, just to make sure nothing sticks to the bottom. This is where the magic happens: the cranberries will burst, releasing all their tart goodness, and the sauce will start to thicken up. Don't worry if it looks a little thin at first; it thickens as it cools, I didn't expect that the first time!
04 -
After about 15-20 minutes, most of the cranberries should have popped, and the sauce should look noticeably thicker. It’s going to be a deep, gorgeous red. Give it a taste – carefully, it’s hot! This is your moment to adjust. Does it need a tiny bit more honey? A whisper more cinnamon? I always sneak a spoonful and sometimes burn my tongue, oops.
05 -
Remove the saucepan from the heat. Now, you have a choice: do you like a chunkier sauce, or super smooth? For a chunkier sauce, just let it cool as is. If you prefer it smoother, you can gently mash some of the cranberries with the back of a spoon. I usually leave it a bit chunky because I love that texture, but you do you! Just let it chill on the counter for a bit.
06 -
Once it’s cooled to room temperature, transfer your beautiful Honey Cranberry Sauce to a serving bowl or an airtight container. Pop it in the fridge for at least 2-3 hours to let it fully chill and thicken. The flavors will meld and deepen beautifully. It should be vibrant, tangy, sweet, and just a little boozy (without the booze!).
# Notes:
01 -
Honestly, don't skip the orange zest; it just brightens everything up in a way nothing else does.
02 -
This sauce gets even better overnight in the fridge, so it's a total win for making ahead.
03 -
If you're out of non-alcoholic bourbon, a splash of apple cider or even just more orange juice works, though the flavor profile shifts a bit.
04 -
Serving it warm or at room temp is my jam, especially alongside roasted chicken or turkey.
# Equipment Needed:
01 -
Medium saucepan
02 -
wooden spoon
03 -
measuring cups/spoons
04 -
fine-mesh sieve (optional)
# Nutrition (Per Serving):
Calories: 150 kcal
Total Fat: 0.5g
Total Carbohydrate: 38g
Protein: 0.5g