Cranberry sauce is a regular guest side at Thanksgiving dinner and this Pomegranate Cranberry Sauce with Bourbon Recipe is my favorite way to make it. I only recently started making a homemade cranberry sauce and never realized how much this easy recipe is truly easy to make.
Scroll down to see how we whip this up easily on Thanksgiving morning and don't forget to pin or print the recipe card to add this to your holiday meal prep.
What Makes This the Best Cranberry Sauce
There is something about the flavor profile and sweetness of a good cranberry sauce that pairs beautifully with the quintessential Thanksgiving turkey. You'll love the bright citrus notes from the orange zest paired with the smoky notes of your favorite bourbon whiskey in this bourbon cranberry sauce recipe. I also love how freezer friendly this is!
Portion out any leftover sauce and freeze for 6 to 12 months in an airtight or freezer safe container. It's one less thing to worry about on the meal prep front. I also love how, made from simple ingredients, this homemade version of cranberry sauce is a fantastic make-ahead dish. See tips below for how to freeze for later, especially if you want to get a head start on meal prep for Thanksgiving week.
Ingredients You'll Need for This Bourbon Orange Cranberry Sauce
This delicious sauce is crafted from simple ingredients. Here's what we'll need:
- One 12-ounce bag fresh cranberries. You can definitely opt for fresh or frozen tart cranberries here. Whole cranberries are what we'll need.
- 2 cups pomegranate arils. I love the pairing of the two gem-like fruits when it comes to making my own cranberry sauce.
- 1.5 cup maple sugar. You can also use brown sugar here.
- 3 tablespoons bourbon. While you can definitely opt for the expensive stuff, use the best bourbon you enjoy. For me, Bulleit is the one I use.
- ½ cup fresh blood orange juice plus zest. We'll need about 2 blood oranges. I absolutely adore the fragrant citrus notes found in blood oranges but if they are not yet in season near you, you can definitely swap for fresh orange varieties like Navel.
- ½ teaspoon kosher salt. Salt helps to balance the sweet and tart notes in this easy bourbon cranberry sauce.
This is the type of recipe where you can definitely put your own spin. You might want to steep a couple cinnamon sticks or even a whole vanilla bean. Maybe you omit the bourbon instead and add vanilla extract. While I hope you'll give my version a try, know that this is a recipe that can be adapted to fit your own Thanksgiving feast. At the end of the day, I definitely prefer this version to canned sauce.
How to Make This Thanksgiving Cranberry Sauce
This sweet side is ready in minutes on Thanksgiving Day and requires just a few simple steps. It is the perfect side dish to serve alongside your Thanksgiving turkey that the whole family will enjoy. Here's how we make it:
- Place all the ingredients in a 4 quart dutch oven or large or medium saucepan and cook on medium-high heat, stirring occasionally, for 15-20 minutes or until most of the liquid has evaporated and reduced. You want the texture to begin to appear jammy.
- Once most of the cranberries pop, and pomegranates have released their juices, remove from heat and let rest for at least 15 minutes.
- Serve immediately or cover and refrigerate for up to 1 week. Re-heat over the stove until warmed through before you serve.
Tips to Freeze Cranberry Sauce
If you have any leftover cranberry sauce, you can definitely freeze it! Make sure your cranberry sauce has completely cooled to room temperature. Portion your traditional cranberry sauce into an airtight container or practical zip-top freezer bags. Make sure to label and date so you know when the batch was made. Store in the freezer for up to a year. When ready to use, defrost your frozen cranberry sauce in the refrigerator overnight or warm directly on the stove in a large saucepan.
Pomegranate Cranberry Sauce with Bourbon Recipe
Equipment
- 1 3 quart sauce pan
Ingredients
- 12 ounces fresh cranberries from one bag
- 2 cups pomegranate arils
- 1.5 cup maple sugar can also use brown sugar
- ½ cup fresh blood orange juice
- Zest of 2 blood oranges
- ½ teaspoon kosher salt
Instructions
- Place all the ingredients in a 4 quart dutch oven or large saucepan and cook on medium-high heat, stirring occasionally, for 15 to 20 minutes or until most of the liquid has evaporated and reduced. You want the texture to begin to appear jammy.
- Once most of the cranberries have popped, and pomegranates have released their juices, remove from heat and let rest for at least 15 minutes.
- Serve immediately or cover and refrigerate for up to 1 week. Re-heat over the stove until warmed through before you serve.
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