So there you have it. Never worry about extra cranberry sauce or look for an excuse to make it outside the holidays.
HOW TO MAKE MAPLE BOURBON CRANBERRY SAUCE
My favorite part about this bourbon-laced cranberry sauce is that it’s just enough of both the bourbon and the maple without going overboard. You can taste the additions but they don’t take over the dish.
Just combine all the ingredients in a saucepan and bring them to a boil. Reduce the heat and cover, just leave the lid cracked a little so the steam can vent out. After 30 minutes, get rid of the lid and let it reduce further.
You can serve cranberry sauce warm or cold, which makes this a great option for making it ahead of time if you’re serving it on Thanksgiving day.
MAKING A SMOOTHER CRANBERRY SAUCE
If you’re looking for more of a canned cranberry sauce texture, you just need one little step.
Pulse the cranberries in a food processor first. When they cook in the sauce it’ll be smoother and less chunky than if you were to make it with whole cranberries.
You can add in spices and fruit to add in a pop of flavor.
orange or lemon zest
fresh rosemary or thyme
if you want a no bourbon option, substitute the bourbon with orange or apple juice
Whether you add-in extras or stick to the recipe, it’ll be a fun addition to any meal to have that burst of tangy, sweet cranberry on the table!
If you made this recipe please leave a comment and rating below. I would love to see pictures of your cooking too! You can tag @hungerthirstplay on social media or post it with the pin on Pinterest for others to see too!
Homemade cranberry sauce is so simple to make and an easy make-ahead side dish for any occasion. Simmered fresh cranberries with maple syrup and bourbon make for the perfect, crowd-pleasing twist on the traditional!
1 12-ounce package fresh cranberries
1 cup granulated sugar
1/2 cup maple syrup
3 tablespoons bourbon
Stir. In a medium saucepan combine the cranberries, sugar, maple syrup, and bourbon over medium-high heat. Bring the ingredients to a slow boil, stirring occasionally.
Simmer. Once the ingredients are at a boil, reduce heat to low. Cover almost completely, leaving a small opening to vent steam and cook for 30 minutes. After the first 30 minutes, stir, and continue to cook another 30 minutes without the cover.
Serve. The sauce can be eaten right away warm or allow to cool before serving. This can be made several days in advance and held in the fridge until needed.
For a smoother sauce, pulse the cranberries in the food processor until chopped.
Bourbon can be substituted with any fruit juice.
Keywords: homemade cranberry sauce, bourbon cranberry sauce, maple cranberry sauce, make ahead cranberry sauce
Hi, I'm Lauren and this is my slice of the internet to share seasonally inspired recipes. I live in the heart of New England with my husband Henry, our two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!