Cinnamon Bourbon Cranberry Sauce

November 1, 2021

This recipe is special to me, because it’s a riff off of my mother’s classic recipe, healthified just a little. Introducing my Cinnamon Bourbon Cranberry Sauce, aka a delicious, healthy twist on your traditional Cranberry Sauce. My version is refined sugar-free, and only uses 7 ingredients! It’s quick, simple, easy, and an absolute staple for your Thanksgiving Day dinner.

Cranberry Sauce and Turkey is my Thanksgiving Day bread and butter… aside from actual bread and butter, of course. To me, it’t not a Thanksgiving dinner without it!

Growing up, my mom would make this cranberry sauce and it was absolutely delicious. In fact, it was my favorite part of the meal! This recipe has been a tried-and-true staple in my family for years, and now, I’m excited to share it with you. This truly is a recipe straight from my heart, and is one that means a lot to me.

Not to get too sappy, but the holidays are all about bringing people together through tradition. And whether that’s a family tradition that has been passed through the years, or a new one that you bring in and introduce, those traditions are what create memories that you’ll never forget. And for a lot of us, food can be a big and important memory!

This is one of those recipes that I hope can become a tradition for your family, just like it is for mine! That’s why I’m so excited to be sharing this Thanksgiving Week with you all. This is a week all about making delicious recipes and memories that’ll last a lifetime.

And to get back to the recipe, the best part about it is how simple it is. Its 7 ingredients, 6 simple steps, and for the most part, is a “set it and forget it” type of dish. Of course, you don’t want to actually forget it while it’s on the stove… but it’s a testament to how easy this recipe is!

Oh, and did I mention, you can prep it a day before, so it’s ready to go on Thanksgiving Day morning? YEP. Even though it’s so easy, having one less thing to do in the mornings makes life so much easier.  Believe me on this one.

What You Need to Make This Cinnamon Bourbon Cranberry Sauce

  • Cranberries: I love using fresh cranberries to make this sauce. They just add a rich flavor, and taste better, in my opinion! NOTE: If you can’t find fresh cranberries, feel free to use frozen cranberries.
  • Coconut Sugar: Instead of refined cane sugar, we’re using coconut sugar. Why? Because it gives this cranberry sauce sweetness still, but is lighter and less inflammatory than cane sugar can be!
  • Orange Juice: A splash of orange juice mixes really well with the cranberries. Don’t skip this!
  • Water: A little water is necessary to thin this sauce out.
  • Bourbon: The bourbon gets cooked down (don’t worry), but adds such a delicious flavor to this cranberry sauce. Your family will wonder just how you did it! As far as what bourbon to purchase, it really doesn’t matter. I don’t recommend using your expensive bourbon – save that to drink and savor! Any bourbon will do.
  • Vanilla Extract: Vanilla extract is always necessary!
  • Cinnamon Stick: This is cinnamon bourbon cranberry sauce, after all. A cinnamon stick adds the perfect finishing touch!

How to Make This Cinnamon Bourbon Cranberry Sauce

  1. Begin by preparing your cranberries. Rinse and dry them thoroughly.
  2. Add your cranberries to a large pot and add in the coconut sugar, orange juice, and water. Heat over medium-high heat and bring to a boil.
  3. Once it’s boiling, reduce the heat to low and add in the bourbon, vanilla, and cinnamon stick.
  4. Stir everything together well and cook for 20-22 minutes. The cranberry sauce should get nice and thick. If you want it even thicker, you can let it sit for another minute or two.
  5. Remove the cinnamon stick and stir.
  6. Serve immediately, or put in the fridge until you’re ready to eat. Enjoy!

How to Store This Cinnamon Bourbon Cranberry Sauce

If you’re not making this on Thanksgiving Day and don’t plan on serving it immediately, you can keep it in the fridge. I recommend prepping it no more than 1 day in advance, so it’s still vibrant and colorful on Thanksgiving Day.

Once the sauce has cooled, pour it into an air tight container and store it in the fridge. Then, once you’re ready to eat, go ahead and warm up your sauce in a saucepan on the stove.

If it’s too thick once you’ve reheated it, you can add a little bit of water to thin it out.

If you make this recipe, please be sure to leave a comment/rating below. And, since I practically live on Instagram, be sure to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx

Cinnamon Bourbon Cranberry Sauce

Author: Nicole Modic of @KALEJUNKIE

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
SERVES 8
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This recipe is incredibly special to me, because it's a riff off of my mother's recipe. Introducing my Cinnamon Bourbon Cranberry Sauce, aka a delicious, healthy twist on your traditional Cranberry Sauce. My version is refined sugar-free, and only uses 7 ingredients! It's quick, simple, easy, and an absolute staple for your Thanksgiving Day dinner.

Ingredients

  • 1 Pound Fresh Cranberries (or frozen cranberries)
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Orange Juice
  • 1/2 Cup Water
  • 3 Tablespoons Bourbon
  • 1 Tablespoon Vanilla Extract
  • 1 Cinnamon Stick

Instructions

  • Begin by preparing your cranberries. Rinse and dry them thoroughly. If using frozen cranberries, there is no need to rinse them.
  • Add your cranberries to a large pot and add in the coconut sugar, orange juice, and water. Heat over medium-high heat and bring to a boil.
  • Once it's boiling, reduce the heat to low and add in the bourbon, vanilla, and cinnamon stick.
  • Stir everything together well and cook for 20-22 minutes. The cranberry sauce should get nice and thick. If you want it even thicker, you can let it sit for another minute or two.
  • Remove the cinnamon stick and stir.
  • Serve immediately, or put in the fridge until you're ready to eat. Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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