Cherry Bourbon Cranberry Sauce is an extra fun and easy to make Thanksgiving side dish recipe!
Adding bourbon to anything automatically makes it more flavorful AND more interesting to everyone.
I mean… serve regular cranberry sauce and you’ll get regular reactions.
Serve cranberry sauce with cherry bourbon, you’re going to get a few ohhhh’s and ahhhh’s 😉
How to make Cherry Bourbon Cranberry Sauce
First set out your basic cranberry sauce ingredients of fresh cranberries and sugar.
Typically you’ll add some orange but I went with lemon juice.
Simply because I love cherry and lemon together.
And your star ingredient… cherry bourbon whiskey!
I went with Red Stag, but any cherry bourbon will work.
Put the cranberries in a saucepan along with 3/4 cup water and 1/4 cup of the cherry bourbon.
Then add 1 cup of sugar and a tablespoon of lemon juice.
Next bring this to a boil.
Once boiling, reduce the heat to medium low and simmer for 15 to 17 minutes.
Stir it a few times as it bubbles away.
You’ll notice as it cooks, the cranberries will start to burst.
And the liquid will reduce.
Let Cherry Bourbon Cranberry Sauce cool before serving 🙂
I served this with some lemon zest over top as well.
You can easily make this Thanksgiving or holiday side dish a day or two in advance.
Just store in the fridge in a covered container.
So festive and with that little extra kick of flavor from the bourbon.
And no worries, kids can have this because all the alcohol cooks out!
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Cherry Bourbon Cranberry Sauce
Cherry Bourbon Cranberry Sauce is a super fun and flavorful Thanksgiving recipe or perfect for any holiday side dish, boozy and so easy!
- 1 12 ounce bag fresh cranberries
- 3/4 cup water
- 1/4 cup cherry bourbon (I used Red Stag)
- 1 cup sugar
- 1 tablespoon lemon juice
- Optional: lemon zest for garnish
Put the cranberries, water, cherry bourbon, and lemon juice in a saucepan.
Bring to a boil on the stove over high heat, then reduce the heat to medium low and simmer for 15 to 17 minutes stirring occasionally.
Let cool and serve topped with lemon zest if desired.
Note: This can be made two days before serving, just store in the fridge in a covered container.
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