If you think you don’t like cranberry sauce, this recipe is about to change your mind forever. This is my new Bourbon Infused Make-Ahead Cranberry Apple Sauce that’s filled with plenty of lemon and orange zest and juice, two types of apples, and bourbon at the end for lots of flavor and depth. You can make this in less than 30 minutes; it is so easy. It’s the perfect recipe for your Thanksgiving spread but I promise the leftovers are even better!
Friends, this Bourbon-Infused Cranberry Apple Sauce is not the jiggly canned version you grew up pushing around a plate. This is the upgraded, grown-up, holiday party version—fruity, bright, a little boozy, and ridiculously simple. Cranberries and apples absolutely belong together, and the splash of bourbon? It’s perfection.
Cranberries and apples are truly meant for each other, and when they simmer together with fresh orange and lemon, something magical happens. The cranberries burst into a jammy base, the apples melt into soft pops of sweetness, and the citrus lifts everything so the flavor stays bright instead of heavy. And then there’s the bourbon, just enough it gives the sauce warmth and depth without ever overpowering the fruit, and it’s the tiny upgrade that transforms this from a simple side dish into something more.
And the best part? It’s unbelievably easy. One pot, basically no babysitting, and it actually gets better as it chills in the fridge. It thickens, the flavors deepen, and suddenly you have a holiday sauce that tastes like you put way more effort into it than you did. If you think you don’t like cranberry sauce, let this one prove you wrong. Once you try it, you’ll never look at the canned version the same again.
What You Need to Make This Delicious Bourbon Infused Cranberry Apple Sauce
- Green Apple: Adds a bright, tart bite that keeps the sauce from becoming one note.
- Honey Crisp Apple: Naturally sweet and juicy, this variety melts perfectly into the cranberry mixture. It rounds out the tartness and brings a mellow, fruity warmth that makes the whole sauce feel more luxurious.
- Orange Zest & Juice: The citrus backbone of the recipe. The zest brings fragrant oils that perfume the whole pot, while the juice lightens the sauce with a natural sweetness. Together, they brighten the cranberries and keep the flavor vibrant instead of heavy.
- Lemon Zest & Juice: The lemon cuts through the richness and gives the sauce that fresh, lively tang that wakes everything up. It keeps the flavor balanced and prevents the sweetness from taking over.
- Cranberries: The undeniable star—tart, bold, and bursting (literally) with flavor. As they cook, they pop open and transform into a glossy, jammy base that makes this sauce the icon it is.
- Sugar: Provides just the right amount of sweetness to soften the cranberries’ natural tartness. It also helps the sauce thicken into that spoonable texture we all want on our holiday table.
- Water: Simple but essential. It gives the cranberries the moisture they need to burst and break down evenly without burning or sticking.
- Bourbon: The “secret” ingredient that elevates the entire recipe. It adds warm, caramel-like depth that pairs so well with the apples and citrus. Plus, it makes the sauce feel a little fancier.
How to Make This Bourbon Infused Cranberry Apple Sauce
To make this Bourbon-Infused Cranberry Apple Sauce, start by dicing the green apple and honey crisp apple into small pieces. Zest and juice the orange and lemon, and set everything aside. Add the cranberries, sugar, and water to a large pot and place it over medium heat. Cook for 7–8 minutes, or until the cranberry skins begin to pop open.
Once the cranberries have burst, add the diced apples, orange zest and juice, and lemon zest and juice. Stir everything together and continue cooking for about 15 minutes. Pour in the bourbon, reduce the heat to low, and cook for an additional 5 minutes, or until the mixture has thickened.
Remove the pot from the heat and let the sauce cool completely. It will continue to thicken as it cools. Store in an airtight container in the refrigerator until ready to serve.
Frequently Asked Questions
No, most of the alcohol cooks off. It leaves warmth and depth, not a boozy flavor.
Absolutely. It’s amazing warm or chilled.
Yes! In fact, it gets better as it sits. Make it in advance and store it in the fridge in an airtight container.
Honey crisp and Granny Smith are ideal for balance, but Pink Lady, Fuji, or Braeburn work too. Avoid apples that turn mushy too quickly like Red Delicious.
Just add a little more sugar a tablespoon at a time. Cranberries vary in tartness, so adjustments are totally normal.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Bea Moreno
Ingredients
- 1 Green Apple, diced finely
- 1 Honey Crisp Apple, diced finely
- 1 Large Orange, zested and juiced
- 1 Large Lemon, zested and juiced
- 24 Ounces Cranberries (two 12 ounce bags), rinsed well
- 1 ¼ Cups Sugar
- 1 Cup Water
- 3 Ounces Bourbon
Instructions
- To make this Bourbon-Infused Cranberry Apple Sauce, start by dicing the green apple and honeycrisp apple into small pieces. Zest and juice the orange and lemon, and set everything aside.
- Add the cranberries, sugar, and water to a large pot and place it over medium heat. Cook for 7–8 minutes, or until the cranberry skins begin to pop open.
- Once the cranberries have burst, add the diced apples, orange zest and juice, and lemon zest and juice. Stir everything together and continue cooking for about 15 minutes.
- Pour in the bourbon, reduce the heat to low, and cook for an additional 5 minutes, or until the mixture has thickened.
- Remove the pot from the heat and let the sauce cool completely. It will continue to thicken as it cools.
- Store in an airtight container in the refrigerator until ready to serve.
Rate & review
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