Bourbon, Brown Sugar and Orange Cranberry Sauce

Yields Approximately one and a half cups

Prep Time 5 min

Cook Time 60 min

Total Time 1 hr 5 mins


  • One 12-oz bag cranberries
  • 1 cup cranberry/pomegranate juice
  • 1 cup orange juice
  • 1/4 cup Maker's Mark (or other bourbon)
  • 3/4 cup brown sugar
  • 1/4 tsp ground ginger
  • Pinch of salt
  • 1/2 tsp ground cinnamon
  • 3 Tbsp Orange Liqueur
  • Zest from half an orange and half a lemon
  • More zest and an orange curl for garnish
  • For the Cranberry Syrup

  • 1/2 cup cranberry sauce
  • 2 Tbsp Water
  • 4 Tbsp Maple Syrup


  1. Combine all ingredients except the orange and lemon zest in a medium size pot; add a bit more of the juices if needed to just cover the berries. Simmer on medium-low to low about an hour and a half until thick and still chunky.
  2. Allow to cool. Add a Tbsp of Orange Liqueur and the orange and lemon zest and combine.
  3. Serve cold or at room temperature.

To Make the Cranberry Sauce Syrup:

  1. Combine the cranberry sauce, water and maple syrup in a small pan. Heat on medium until warm and mix together well.
  2. Serve on top of waffles or pancakes.
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