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Top view of Rosemary and Bourbon Cranberry Sauce in glass serving bowl. Sauce is garnished with tiny sprig of rosemary. Silver spoon sits inside bowl. Bowl is on wood slice and white kitchen towel. Fresh rosemary sprigs and small bowl of fresh cranberries also in view.
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Rosemary and Bourbon Cranberry Sauce

The Thanksgiving table isn't fully set without a big bowl of cranberry sauce. This homemade Rosemary and Bourbon Cranberry Sauce adds a flavorful twist on this classic holiday side and is super easy to make.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Jessica

Ingredients

  • 12 oz. fresh cranberries
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 tsp. ground cinnamon
  • Pinch of salt
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 large sprig fresh rosemary
  • 2 tbsps. bourbon
  • Optional: extra fresh rosemary to garnish

Instructions

  • Add sugars, cinnamon, salt, water, orange juice, and rosemary to a medium saucepan. Bring to boil, stirring until sugar dissolves.
  • Remove rosemary. Then, add cranberries and bourbon. Reduce heat to low.
  • Simmer cranberry sauce 15-20 minutes, or until the cranberries have burst and the sauce has thickened.
  • Remove the cranberry sauce from heat. If desired, use a fork or potato masher to break up cranberries more. Allow cranberry sauce to cool.
  • The cranberry sauce will thicken as it cools. Refrigerate until ready to serve. Serve with fresh rosemary garnish, if desired.