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Boozy Cranberry Sauce

Boozy cranberry sauce with ruby port (or red wine) simmered until the berries burst, then finished with orange liqueur for a glossy, spoonable texture. Easy stovetop method with a cinnamon stick infusion and a bright citrus finish.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

Cranberry 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 cast iron skillet
  • 1 Dutch oven

Method
 

Simmer 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 (about 2 minutes). A rolling boil should start bubbling across the surface.
  2. Add fresh cranberries and reduce to a steady simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Look for skins splitting and a thicker, glossy consistency that coats the spoon.
Finish and chill
  1. Remove the saucepan from the heat and stir in Grand Marnier or orange liqueur and orange zest. The sauce should look smoother and deeply ruby with a slight sheen.
  2. Discard the cinnamon stick, then cool the cranberry sauce to room temperature. The sauce will continue to thicken as it cools.
  3. Chill the cranberry sauce before serving. It should be cold and spoonable, with a glossy, set texture.

Notes

Pro tip: If you want a thicker sauce, simmer 1-2 minutes longer until the mixture visibly coats the back of a spoon. Store covered in the refrigerator for up to 5 days. Freezing is not recommended because the cranberries can lose their texture after thawing. For a lighter option, use a sugar-free orange liqueur and reduce the sugar to 1/2 cup, adjusting to taste.