I’m so excited to share my favorite cranberry sauce with you—trust me, it’s worth trying.
If you’ve always sworn by canned cranberry sauce like I used to, I get it. I was a proud canned-cranberry devotee for years—nostalgia runs deep—but lately I’ve been converted by a homemade version that’s become a new holiday staple.
My husband Eddie wasn’t much of a cranberry-sauce fan, and I used to defend the canned stuff passionately. It’s comfort food for me—my mom served it not only on Thanksgiving but sometimes with weeknight dinners, and those little treats are part of why I still love the canned version.
Last Thanksgiving my sister-in-law made homemade cranberry sauce and everyone adored it—Eddie included. We loved it on leftovers and sandwiches, and I became a convert. Since then I’ve been experimenting, and this cider-bourbon-vanilla version is my current favorite.
This recipe is a little adventurous: apple cider for brightness, a splash of bourbon for depth, and real vanilla bean for a gentle, sweet aroma. The flavors meld into a sauce that’s bright, complex, and perfect on the Thanksgiving table—or anytime you want a special cranberry accompaniment. It’s easy enough to make ahead and reheat when you’re ready to serve.
Bourbon Vanilla Cider Cranberry Sauce
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Ingredients
- 1 12 ounce bag of fresh cranberries
- 1/2 cup sugar
- 1/3 cup bourbon
- 3 tablespoons apple cider
- 1 vanilla bean split
Instructions
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Combine the cranberries, sugar, bourbon, apple cider and split vanilla bean in a saucepan over medium-low heat. Stir to combine, bring to a simmer, and let the mixture bubble gently for about 15 minutes, until the cranberries begin to break down and the sauce thickens. Remove from the heat and allow to cool to thicken further.
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Leave the vanilla bean in the sauce until serving for extra flavor if you like. Reheat gently to serve; the sauce stores well in the fridge.
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If you have leftovers, consider using them in a coffee cake or similar baked treat for an easy and delicious second use.