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Boozy Cranberry Sauce

Boozy cranberry sauce with port and Grand Marnier made by simmering fresh cranberries until they burst for a glossy, ruby-thick texture. Simple stovetop method with a cinnamon stick and orange zest finishing touch.
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Prep Time 5 minutes
Cook Time 15 minutes
chill 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
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
  • 0.25 tsp salt

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry base
  1. Combine sugar, ruby port or red wine, orange juice, cinnamon stick, and salt in a saucepan, then bring to a boil over medium-high heat.
  2. Add fresh cranberries and simmer at a gentle boil for 10-12 minutes, stirring occasionally, until berries burst and the sauce thickens and looks glossy.
Finish and chill
  1. Remove the saucepan from heat and stir in Grand Marnier or orange liqueur and orange zest until fully combined and fragrant.
  2. Discard the cinnamon stick, then pour the sauce into a bowl.
  3. Cool completely, then chill for at least 10 minutes so it thickens further before serving.

Notes

Pro tip: For the thickest sauce, keep the simmer steady (not a rolling boil) and stir often so the berries break down evenly. Store covered in the refrigerator up to 4 days; freeze is not recommended because the fruit texture can soften after thawing. If you want a non-alcoholic version, replace the port/wine with additional orange juice and use orange extract (skip the liqueur), keeping the rest of the method the same.