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Boozy Cranberry Sauce

Boozy cranberry sauce made with ruby port (or red wine) simmers until the berries burst for a thick, glossy finish. Stir in orange liqueur off the heat for bright flavor, then chill for easy spooning.
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Prep Time 5 minutes
Cook Time 15 minutes
chilling time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.5 cup ruby port or red wine
  • 0.25 cup orange juice
  • 2 tbsp Grand Marnier or orange liqueur
  • 1 cinnamon stick
  • 1 tsp orange zest
  • 1 pinch salt

Equipment

  • 1 saucepan

Method
 

Cook the cranberry sauce
  1. Combine sugar, ruby port or red wine, orange juice, cinnamon stick, and salt in a saucepan over medium-high heat, then bring to a boil with visible bubbles across the surface.
  2. Add fresh cranberries, return to a simmer, and cook for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens enough to cling to the back of a spoon.
  3. Remove the saucepan from the heat and stir in Grand Marnier or orange liqueur and orange zest until the mixture looks glossy and evenly colored.
  4. Discard the cinnamon stick.
Chill and serve
  1. Cool to room temperature, then transfer to a container and chill in the refrigerator for at least 10 minutes until set and spoonable.

Notes

For the smoothest texture, mash a few burst cranberries against the side of the saucepan right before chilling. Store covered in the refrigerator for up to 4 days; freeze up to 2 months for best quality. To make it alcohol-free, replace the port/wine with additional orange juice or apple juice and use 1 extra tablespoon of orange juice plus 1 tablespoon of cranberry juice for depth (skip the orange liqueur).