Preheat your sous vide water bath to 183°F.
Rinse the fresh cranberries and divide between two pint size canning jars. You may have some cranberries left over, just set those aside.
Combine the honey and bourbon and pour evenly between the two jars. Grate orange zest on top of each jar, then put metal lids on jars.
Submerge in water bath and Sous vide for 1 hour. Carefully remove from water bath and using canning tongs or a towel. Let cool slightly and then pour into a bowl and smash the cranberries using a potato masher. Serve warm with your turkey or refrigerate for later.