Inspired by my love for the Old Fashioned cocktail, this Brandied Cranberry Sauce is bursting with orange, cinnamon, and rich brown sugar flavor! Swapping in brandy for bourbon is a nod to the classic Wisconsin old fashioned and adds the perfect sweet flavor without being overly boozy.

Skip the canned stuff and make your cranberry sauce homemade–you won’t regret it!

The Best Cranberry Sauce Recipe EVER

While I have never been one to think that cranberry sauce can steal the show, this recipe might just prove me wrong! When I tested this recipe, I was blown away by the bold flavors and just how delicious it was. Every single person who has tried it wanted the recipe to add it to their thanksgiving table!

The orange and cinnamon flavors really come through and the brown sugar balances out the tartness of the cranberries. What was once a dish that I was never excited about has become a must-make!

Not only is it great for the day of, but it makes great leftovers. I like to mix some brandied cranberry sauce into softened butter and enjoy it on warm, fluffy dinner rolls. I also like to mix it into mayonnaise with a little whole grain mustard and it transforms a turkey or ham sandwich into something restaurant-worthy.

Kick the canned stuff this holiday season because this cranberry sauce recipe will change your life!

Helpful Cooking Tools

• Saucepan
• Vegetable Peeler
• Angostura Bitters
• Measuring Cups

Key Recipe Ingredients

full list of ingredients, quantities & method in the recipe card at the end of the page.

• Cranberries. While you can use frozen cranberries, I think that fresh is always the best route here! If you do use frozen, make sure that they’re totally defrosted and drained.
• Brandy. You don’t need to use anything expensive!
• Orange peel. When peeling your orange, make sure to just use the peel and not any of the white pith because it’s very bitter.
• Brown sugar. While you can use white sugar, the brown sugar adds such a rich flavor that balances out the tart cranberries.
• Angostura bitters. This is a classic ingredient in an old fashioned cocktail and adds the perfect balance to the sweet and tart flavors in this cranberry sauce. You could use any bitters, but angostura is my favorite.
• Cinnamon stick. You could use 1/2 teaspoon of ground cinnamon in a pinch.

How to Make Brandied Cranberry Sauce

1. Reduce the brandy with the orange peel and cinnamon. Not only does this cook some of the alcohol off, but it really infuses the orange and cinnamon flavor into the brandy without it being overwhelming.
2. Cook the cranberry sauce. You really want to just cook the cranberry sauce until it’s thickened and most of the cranberries have burst.
3. Stir in the remaining cranberries. It may seem odd to hold some cranberries back until the end, but having some texture in the brandied cranberry sauce makes all the difference! The residual heat cooks the cranberries but they continue to hold their shape.

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If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.

More Holiday Cranberry Recipes to Try

Cranberry-Almond Danishes
Cranberry Braised Short Ribs
Cranberry Ricotta Cake
Baked Brie with Cranberries
Cranberry Cheesecake Bars

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