In a large saucepan, combine cranberries, sugar, orange juice, cinnamon and ginger. Cook over medium, stirring often.
Cook until cranberries have split and mixture is greatly reduced. It will become very thick. This takes 15-20 minutes on my cooktop. Carefully add in the Bourbon, continue to stir until it is well incorporated and the cranberry sauce has reduced back to the consistency it was prior to adding the Bourbon.
Remove from heat and allow to cool. Store in the refrigerator until ready to serve.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.