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Boozy Cranberry Sauce

Boozy cranberry sauce made with ruby port (or red wine) and orange juice, simmered until the berries burst and the sauce turns glossy and thick. Finished with Grand Marnier and orange zest, then chilled for a clean sliceable spoonable texture.
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Prep Time 5 minutes
Cook Time 15 minutes
chill 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 12 oz fresh cranberries Use fresh for the best burst and texture.
  • 0.75 cup sugar Sweetens and helps thicken the simmering sauce.
  • 0.5 cup ruby port or red wine Choose ruby port for a deeper color; red wine works too.
  • 0.25 cup orange juice Adds brightness and helps loosen the sauce while simmering.
  • 2 tbsp Grand Marnier or orange liqueur Stir in after simmering to keep the flavor vivid.
  • 1 cinnamon stick Adds warm spice; removed before serving.
  • 1 tsp orange zest Finely zest the orange for a fragrant finish.
  • 1 salt A small pinch balances sweetness.

Equipment

  • 1 cast iron skillet

Method
 

Simmer the cranberry base
  1. In a saucepan, combine sugar, ruby port or red wine, orange juice, cinnamon stick, and salt, then bring to a boil.
  2. Add the cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens.
Finish, chill, and serve
  1. Remove from the heat and stir in Grand Marnier or orange liqueur and orange zest.
  2. Discard the cinnamon stick.
  3. Cool to room temperature, then chill before serving so the sauce thickens further.

Notes

For the best thickness, simmer until you can drag a spoon through the sauce and it leaves a brief trail; it will continue to thicken as it cools. Store covered in the refrigerator for up to 5 days. Freeze yes—freeze in an airtight container for up to 2 months, thaw overnight in the fridge and stir well. For a lower-sugar option, replace the sugar with a 1:1 baking sweetener and simmer to desired thickness.