November 24, 2020| By

Cinnamon Bourbon Cranberry Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
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cinnamon bourbon cranberry sauce

Cinnamon Bourbon Cranberry Sauce is here just in time for thanksgiving! This recipe is so. darn. good! It's tangy like your traditional cranberry sauce, however, it's also buttery, full of cinnamon, and a hint of bourbon.

Enjoy this cranberry sauce with my Herb Roasted Turkey!

The bourbon is the cherry on top! This is another simple recipe for your holiday table. It takes about 15 minutes. Given this, you can easily make it in advance as well as the day of without too much thought. The flavor profile of this cranberry sauce is tart and sweet but still slightly creamy. Creamy? Yes! Because I added butter to cut a little bit of the tart flavor. And to also smooth the sweet taste too.

A lot of cranberry sauces that I've had are either too sweet or too tart. I think that the perfect balance of sweet and tart are important. That's why I felt it necessary to add a fat to cut a little of the acid. (A tip that I learned from Samit Nosrat's book Salt Fat Acid Heat)

cinnamon bourbon cranberry sauce

Prior to making this recipe for cinnamon bourbon cranberry sauce, I was a canned cranberry sauce fanatic. As I mentioned previously, I could never find a cranberry sauce that I found to suit my palate. However, this recipe?! This is something that I will be making for years.

It's actually rather serendipitous that I made this cranberry sauce. My husband always makes the cranberry sauce during the holidays. But with my blog, I decided to give him a break and give it a go. I made about 2-3 batches before getting it 100% right. The other batches were good, but this recipe below - it's sheer perfection.

cinnamon bourbon cranberry sauce

cinnamon bourbon cranberry sauce

How do you typically like your cranberry sauce? Sweet? Tangy? Tart? Full of orange and bourbon? Let me know in the comments section!

Ok, let's talk about cooking this recipe. Cinnamon Bourbon cranberry sauce comes together pretty quickly. About 15 minutes. Simply add cranberries, brown sugar, and lemon juice to a sauce pan. Bring that to a boil and then add cinnamon and stir. Then in a small saucer, combine bourbon and cornstarch, whisk together, and add it to the cranberry sauce. Drop in some butter and stir until it's melted. Then you're DONE!

cinnamon bourbon cranberry sauce

frozen or fresh cranberries?

Personally? I love fresh cranberries. I used fresh cranberries in this recipe. However, if you don't have any fresh cranberries or can't find them in the store, keep in mind when you're cooking that the frozen cranberries will yield more water. So when boiling the cranberries, take that into account. You may need to boil the cranberries for another 5-10 minutes to get a thicker consistency.

what type of bourbon should I use?

I used Woodford Reserve's Bourbon but you can use whatever you have on hand! I also really like Maker's Mark as well!

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

cinnamon bourbon cranberry sauce

Cinnamon Bourbon Cranberry Sauce

Cinnamon Bourbon Cranberry Sauce is the perfect cranberry sauce. It's sweet and tangy with a hint of bourbon. It gets no better than this!
Serving: 8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Calories: 168kcal


  • small saucepan


  • 2 cups Fresh Cranberries
  • 2 tbps Lemon Juice
  • 1 cup Brown Sugar
  • 1 tsp Ground Cinnamon
  • 2 tsp Cornstarch
  • 2 ½ tbsp Bourbon
  • 3 tbsp Salted Butter
  • Pinch of salt


  • Add fresh cranberries, lemon juice, and brown sugar to a sauce pan over medium heat. Bring to a boil. Reduce heat to medium low and simmer for 5-8 minutes.
  • In a separate bowl, combine cornstarch and bourbon. Mix together until there are no lumps. Add to sauce pan and stir in. Then add cinnamon and butter and remove from heat. Stir until butter is melted. Add a pinch of salt.
  • Garnish with lemon zest.


Calories: 168kcal | Carbohydrates: 31g | Protein: 0.2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 42mg | Potassium: 63mg | Fiber: 1g | Sugar: 28g | Vitamin A: 147IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 0.3mg
Course: Dinner
Cuisine: American

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