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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 clean slices and a vivid ruby color.
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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: 185
Ingredients Equipment Method Notes

Ingredients
  

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
  • 0.0625 salt pinch

Equipment

  • 1 saucepan

Method
 

Cook the cranberry sauce
  1. Combine sugar, ruby port or red wine, orange juice, cinnamon stick, and salt in a saucepan, then heat to a boil over medium-high. Let it boil until the sugar is fully dissolved, with active bubbling around the edges (about 2-3 minutes).
  2. Add fresh cranberries and reduce to a simmer. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens enough to lightly coat a spoon.
Finish and chill
  1. Remove the saucepan from the heat and stir in Grand Marnier or orange liqueur and orange zest. Continue stirring until the surface looks glossy and evenly red.
  2. Discard the cinnamon stick. Transfer the sauce to a bowl and cool at room temperature for about 15 minutes, then refrigerate until chilled before serving (at least 1 hour).

Notes

Pro tip: Simmer just until the cranberries burst and the sauce thickens—overcooking can make it tacky. Refrigerate in a covered container up to 5 days; freeze for up to 2 months (thaw overnight in the fridge). For a lower-alcohol option, replace the port/wine with extra orange juice plus a splash of nonalcoholic “port” or omit alcohol and reduce orange juice slightly so the sauce still thickens.