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. 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)
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
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!
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.