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Cranberry sauce with OJ and bourbon


45 min


1 jar 32oz



About the Recipe

For me and maybe for some of you making cranberries is a sign of winter and holidays rapidly approaching. So, today I would like to share my recipe for this amazing side dish not only great with turkey. This one is made with orange juice and zest with a “splash” of bourbon.



32 oz of cranberries (fresh or frozen)
1 cup of bourbon
2 1/2 cup of sugar
1 tbsp of agave syrup
1/4 tsp of salt
1/2 nutmeg
1 cup of orange juice (freshly squeezed)
1/2 cup of dry cranberries
1 stick of cinnamon

For preserving them for later

2 16 oz jars (0,5 l)


Step 1

Wash the cranberries, dry them on a towel and pick through them, throwing away those that are very black and look old.

Step 2

Wash, zest (into a bowl), cut it in half and squeeze out the orange juice.
Place the cranberries in a big saucepan (I like to use a dutch oven) and put it on a medium heat.

Step 3

Add bourbon, half of the sugar, orange juice and zest, salt, cinnamon and nutmeg.
Mix everything, cover and let it simmer for 25 min until all is mixed together and the cranberries are soft.

Step 4

After 25 min taste and check for sweetness if it is too sour add the left 1 cup of sugar. For more texture add the dry cranberries and the agave syrup. Leave to simmer it for 10 -15 min.

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