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Boozy Cranberry Sauce

Boozy cranberry sauce made with ruby port (or red wine) simmered until the berries burst, then finished with orange liqueur for a glossy, jammy texture. A quick stovetop method that chills into a thick, spoonable side.
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Prep Time 5 minutes
Cook Time 15 minutes
chill time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
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
  • 1 pinch salt

Equipment

  • 1 cast iron skillet

Method
 

Cook 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 over medium-high heat with visible bubbling at the edges.
  2. Add fresh cranberries, return to a boil, then reduce to a simmer and cook for 10-12 minutes, stirring occasionally, until the berries burst and the sauce visibly thickens to a glossy coating.
Finish and chill
  1. Remove from the heat and stir in Grand Marnier or orange liqueur and orange zest until fully incorporated and the sauce looks smooth and lightly glossy.
  2. Discard the cinnamon stick.
  3. Cool to room temperature, then chill for at least 20 minutes so the sauce firms up for serving.

Notes

For the best thickness, simmer until you see several berries burst and the sauce clings to the spoon before cooling. Refrigerate in a covered container for up to 5 days; freeze for up to 1 month (thaw overnight in the fridge). If you want a non-alcoholic version, replace the port/wine with additional orange juice and use orange extract or a non-alcoholic orange liqueur instead.