It’s true what they say; if you don’t like something change it. Cranberry sauce was never my jam. I wouldn’t even consider having it on my plate during the holidays. Also, the only cranberry sauce I ever really saw was the kind that came in a can so to be fair I thought it was time to give cranberry sauce another try. For this recipe I decided to incorportate some of the flavors that I enjoy together such as bourbon and cranberry as well as vanilla and orange. Together, those flavors work very well in this Vanilla Bourbon Cranberry Sauce. This recipe is certainly an upgrade from what I saw growing up and now I can officially join the cranberry sauce conversation.
What I think you will enjoy about this recipe is that the sauce isn’t too tart because the vanilla really cuts into the tartness from the cranberries. The orange zest brightens up the deeper spices from the bourbon and the cinnamon. I can imagine this pairing vey well with many of your holiday favorites like turkey, macaroni and cheese, and definitely candied yams. This sauce comes together in less than 45 minutes and I recommend making a day or 2 before you serve it so that the flavors have some time to set in.
How to make Vanilla Bourbon Cranberry Sauce
In a medium pot over medium high heat add in the cranberries, sugars, water, orange slices, orange slices, orange zest, bourbon, and cinnamon sticks. Bring the mixture to a boil and cook until the cranberries burst open. After 15 minutes reduce the heat to low and let the sauce simmer for 5 minutes.
Remove the pot from the heat and stir in the vanilla bean paste. Let the sauce cook completely and store in the refrigerator until ready to serve.Print