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Boozy Cranberry Sauce

Boozy cranberry sauce with ruby port, orange juice, and Grand Marnier simmered until berries burst and the sauce turns glossy. Finished with orange zest and chilled for a bold, spoonable texture.
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Prep Time 5 minutes
Cook Time 15 minutes
chill time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

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
  • 0.06 salt pinch

Equipment

  • 1 cast iron skillet

Method
 

Cook the sauce
  1. Combine sugar, ruby port or red wine, orange juice, cinnamon stick, and salt in a saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves and the mixture looks clear.
  2. Add fresh cranberries and simmer at a steady simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens to a glossy, spoon-coating consistency.
Finish and chill
  1. Remove the saucepan 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 to room temperature, then chill until set before serving for a thicker, gelled texture.

Notes

Pro tip: Simmer until you can drag a spoon through the sauce and it slowly fills in—then it will thicken further as it chills. Store covered in the refrigerator for up to 5 days; freeze for up to 1 month, thaw in the fridge overnight. For a non-alcohol swap, replace the port/wine and Grand Marnier with additional orange juice plus 1 to 2 tbsp cranberry juice concentrate for a similar bright, tangy flavor.