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Rye Whiskey Cranberry Sauce

Yield Approx 1.5 Cups

Recipe by Pam Malcontento, Nashville’s Whiskey Hound Co-Founder

Rye Whiskey Cranberry Sauce


  • 1- 12 oz bag of whole fresh cranberries

  • 2 small or 1 large ripe pear (any variety) chopped in small chucks with skin on

  • 4 Tbs Brown Sugar

  • 8 oz water

  • 2 tbsp Orange Juice

  • 1 tsp Orange Zest

  • 2 Tablespoons Rye Whiskey of your choice


1. Rinse cranberries and place them in a small pot about 3 times the size of the


2. Add pears, sugar and water. Cover and cook on low heat, stirring

occasionally. You will hear some popping of cranberries exploding; this is


3. Cook until all are soft and the mixture looks a little mushy. If it gets dried add a

little more water, tablespoon by tablespoon so it doesn’t get runny.

4. Add orange juice and zest, leave uncovered, stir, and continue to cook on low

heat for about 15 minutes

5. Add Rye Whiskey, stir, and cook for about 8 more minutes on low

6. Cool and refrigerate; serve cold. This will keep for about a week so you can

make this ahead of your Thanksgiving dinner1

Enjoy on turkey, in a turkey sandwich, or whatever you like cranberry sauce on!

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