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Cranberry Sauce with Bourbon and Vanilla Bean and Orange

TOTAL TIME: 45 min
Prep: 5 min
Inactive Prep: 10 min
Cook: 30 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 cups sugar
  • 1/2 cup bourbon whiskey
  • 2 sticks cinnamon
  • 2 large coins peeled, fresh ginger
  • Zest of 1 orange
  • Juice of 4 oranges
  • 1 pound (about 4 cups) fresh or thawed frozen cranberries
  • 1 vanilla bean, seeds scraped
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Directions

Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.

If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.

Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.

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  • on December 30, 2012

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    I made this for Thanksgiving, family begged me to make it for Christmas. For a dessert, spoon on pound cake top with whipped cream. Love this recipe!

    people found this review Helpful.
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  • on December 27, 2012

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    Made this sauce for xmass and it was so good with turkey and ham. My family wanted the recipe for it and I told them to go to your site on the cooking channel site. Will make again on New years Day....Thanks and love your show.

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  • on November 23, 2012

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    OMG!! There were MEN taking great honking serving spoons of this and eating plain, on everything, you name it!! They put it on top of the Pumpkin Filo rolls - I didn't think those things could get anymore delicious but BAM! Another instant classic!!

    This recipe is going to show up on our tables for many more Thanksgivings yet to be!!

    I made a goof which turned out to be a bonus: I only put one 12oz bag of fresh cranberries in and realized near the end of cooking that it needed more, so added bag #2. Those cranberries stayed sort of whole - big plus!

    Thank you, Michael Symon!!

    people found this review Helpful.
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