Combine the brown sugar, granulated sugar, water, orange juice, 1/4 cup bourbon, vanilla bean (seeds scraped), and salt in a saucepan, then bring to a boil with bubbling throughout. Keep the heat steady until the mixture boils.

Add the cranberries and return to a boil, stirring once to submerge them. Wait for the liquid to return to a full boil before timing.

Simmer the mixture for 10-12 minutes until the berries burst and the sauce thickens to a glossy, spoonable consistency. You should see skins split open and bubbling slow down as it thickens.

Remove the saucepan from the heat and stir in the remaining bourbon until fully incorporated. The sauce should look darker and slightly more fluid right after mixing.

Remove the vanilla pod and discard it. Let the sauce cool at room temperature before chilling.

Chill the cranberry sauce before serving so it sets slightly and becomes easier to spoon. Serve cold or at cool room temperature.