A cozy twist on classic cranberry sauce! This Salsa de Arándanos is simmered with bourbon, vanilla, and cinnamon for a rich, warm flavor that's perfect for the holidays.
This Salsa de Arándanos is our go to cranberry sauce recipe for our Thanksgiving turkey (pavo). It goes perfectly with our Pavochón and Pavo a la Mexicana recipes. The mix of fresh cranberries, bourbon, vanilla, and cinnamon come together into what you'd call a vanilla bourbon cranberry sauce in English. It’s really easy to put together and cooks in under 20 minutes.
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Ingredients
See my recipe card below for a complete list of the ingredients with measurements.
How to Make Salsa
Step 1: In a saucepan over medium heat, combine the cranberries, sugar and water. Stir the ingredients together.
Step 2: Bring the mixture to a simmer and cook for about 5 minutes before adding the vanilla and bourbon. Stir and continue cooking for another 10 minutes until the cranberries begin to burst and the mixture thickens.
Step 3: In the last 5 minutes of cooking add the cinnamon stick.
Step 4: Turn off heat and allow the cranberry to cool before serving.
Other Delicious Uses for Salsa de Arándanos
This sauce definitely doesn't stop at turkey. It works with other dishes, both savory and sweet and even with snacks. Here are a few of my favorite ways to use it:
Savory Pairings
- Spoon it over pork roast, baked ham or leg of lamb. For example, our cordero asado al horno, paleta de cerdo or any one of our baked ham recipes, jamon al horno con piña, and jamon glaseado (glazed ham). All of these, make excellent pairings.
- Brush it on grilled chicken or pork chops as a quick glaze.
- Spread it inside a leftover turkey sandwich with a little mayo for the best post-holiday lunch, yum!
Sweet and Snack Ideas
- Serve it warm over baked brie with crackers or crostini.
- Swirl it into yogurt or oatmeal like our Puerto Rican oatmeal.
Desserts
- Drizzle it over vanilla ice cream or flan.
- Top it on cheesecake or use it as a filling for pastries.
Other Holiday Sides You Will Love
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📖 Recipe
Salsa de Arándanos
Ingredients
- 1 12 ounce bag cranberries rinsed under cool water
- 1 cup granulated sugar
- 2 tablespoons bourbon
- 1 tablespoon vanilla extract
- 1 stick cinnamon optional
Instructions
- In a saucepan over medium heat, combine the cranberries, sugar, and water. Give everything a good stir.
- Bring the mixture to a gentle simmer and cook for about 5 minutes. Add the vanilla and bourbon, stir, and continue cooking for another 10 minutes, or until the cranberries burst and the sauce begins to thicken.
- Add the cinnamon stick during the last 5 minutes of cooking.Note: If you plan to use this cranberry sauce for more than just turkey, for example, over other meats, baked brie, or even ice cream, skip the cinnamon stick so the flavor stays more versatile.
- Remove from heat and let the cranberry sauce cool before serving.
Notes
- Spoon over pork roast, baked ham or leg of lamb. For example, our cordero asado al horno, paleta de cerdo or any one of our baked ham recipes, jamon al horno con piña, and jamon glaseado (glazed ham). All of these, make excellent pairings.
- Brush it on grilled chicken or pork chops as a quick glaze.
- Over turkey sandwiches.
- Serve it warm over baked brie with crackers or crostini.
- Swirl it into yogurt or oatmeal like our Puerto Rican oatmeal.
- Drizzle it over vanilla ice cream or flan.
- Top it on cheesecake or use it as a filling for pastries.
If you prefer a sweeter sauce, add an extra tablespoon or two of sugar while it simmers. For a tart finish, leave it as is. Control the thickness:
The sauce thickens as it cools. If it’s too thick, stir in a splash of water, orange juice, or a little more bourbon to loosen it up. If it’s too thin, let it simmer a few extra minutes. Boost the bourbon flavor:
For a stronger bourbon note, add an extra teaspoon during the last minute of cooking so some of the flavor stays bold. Cinnamon stick:
You can add a pinch of ground cinnamon instead, start with ⅛ teaspoon and adjust to taste. Make it ahead:
You can make this sauce up to 4 days in advance and store it in the fridge until ready to use.
Mom knows better says
Please shared which bourbon do you use for this recipe.
Catherine Arena says
Hello Jose…thank you for your question. I used Wild Turkey 101 but any bourbon or whiskey you have available will work just fine. Let us know how you enjoyed it!