Cranberry Sauce with Bourbon

Cranberry Sauce with Bourbon

8
CULINARYJEN 9

"This is my mother's recipe. Each year, she would make this for an auction. Her sauce usually sold for $12.00 an 8-ounce jar! Tastes best when it has had time to sit, for example, 2 weeks. The longer it sits, the stronger the flavours."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Stir the cranberries, white sugar, and bourbon together in a baking dish.
  3. Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

Reviews

8
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This has always been one of my favorites. Sometimes I cut the sugar to 3 cups for a slightly tarter flavor. Also works with brandy if you're out of bourbon.

Most helpful critical review

Good flavor, but too runny for me.

This has always been one of my favorites. Sometimes I cut the sugar to 3 cups for a slightly tarter flavor. Also works with brandy if you're out of bourbon.

Love this recipe. It is SO easy and delish! Like the author suggests, it definitely tastes better if it "ages" for a week or two, but don't expect to have much left at that point. I used 2 cups ...

Bourbon & cranberry converted my mother. My mother swears by and only eats canned cranberry. I used a variation of this recipe and now she makes my version every year. Actually the whole fa...

It was way too sweet for us (family). But, I loved the flavor, and the ease! So, I am going to try it with less white sugar and some of suggestions from the other reviews. Will let you know ...

I used half the sugar, some brown sugar (combine less than 2 c, and washed pecans. Very popular!

Good flavor, but too runny for me.

Tried this recipe last year for a nicer version of cranberries versus opening a can.. Everyone loved it. I am back again to make sure I had the recipe correct. This is the new go-to for cran...