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Honey Bourbon Cranberry Sauce

Kerri Jablonski
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr


  • 1 bag Fresh Cranberries usually 12 oz
  • 1 cup honey
  • 1 Tablespoon Orange Zest
  • 1/2 oz Bourbon


  • 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.