Go Back

Boozy Cranberry Sauce

Boozy cranberry sauce made with fresh cranberries and ruby port for a glossy, spoonable texture. Simmer until the berries burst, then chill so it thickens into a jammy ruby sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Chill 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Boozy cranberry sauce
  • 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 mixture
  1. In a saucepan, combine sugar, ruby port or red wine, orange juice, cinnamon stick, and salt, then bring to a boil over medium-high heat with steady bubbling.
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens to a glossy, ruby consistency.
Finish and chill
  1. Remove from the heat and stir in Grand Marnier or orange liqueur and orange zest until fully incorporated and fragrant.
  2. Discard the cinnamon stick.
  3. Cool the sauce to room temperature, then chill for 35 minutes before serving so it sets and thickens.

Notes

For the best set, chill until clearly thickened and spoonable (it thickens further as it cools). Store covered in the refrigerator for up to 5 days; freeze for up to 2 months and thaw in the fridge overnight, then stir to restore gloss. For a lower-alcohol option, swap ruby port/red wine for additional orange juice or unsweetened cranberry juice and use the same amount of liqueur-free orange flavor.