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Boozy Cranberry Sauce

Boozy cranberry sauce made with a quick simmer—fresh cranberries burst and the mixture thickens into a glossy ruby spoonable sauce. Finished with port and Grand Marnier for a bright, boozy tart-sweet flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 124
Ingredients Equipment Method Notes

Ingredients
  

Boozy 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 Dutch oven

Method
 

Cook the cranberry mixture
  1. Combine sugar, ruby port or red wine, orange juice, cinnamon stick, and salt in a saucepan, then bring to a boil over medium-high heat.
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens visibly.
Finish, then chill
  1. Remove from heat and stir in Grand Marnier or orange liqueur and orange zest until the sauce turns glossy and evenly colored.
  2. Discard the cinnamon stick.
  3. Cool to room temperature, then chill before serving until set and spoonable.

Notes

For the best thickness, keep the simmer steady and avoid high heat that can cause the sauce to boil down too fast. Store covered in the refrigerator for up to 5 days. Freeze yes—freeze in an airtight container for up to 2 months and thaw overnight in the fridge, then stir to restore gloss. If you prefer not to use liqueur, swap Grand Marnier for additional orange juice or orange-flavored syrup for an alcohol-free version.