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Ruby Port wine and Grand Marnier make a terrific pair when matched with tart cranberries, fresh rosemary and sliced ginger in this deliciously easy, grown-up, Boozy Cranberry Sauce.
Are you a little shocked that Thanksgiving is just 6 days away?! How did that happen?! I’m not terribly stressed, but I am a little stunned. I’ve had a crazy, busy week so I’m very happy it’s Friday! And to make it that much better, I have these lovely little treats in the freezer ready to serve on our Thanksgiving table. Let’s face it, kids generally don’t like cranberry sauce, so why not try something new this year … you know … instead of the canned jellied stuff my husband adores!
Boozy Cranberry Sauce couldn’t be easier to make.
Combine the first 7 ingredients in a saucepan and cook for about 10 minutes. Remove the rosemary and ginger (and discard) then pour the cranberry mixture in a blender. Add some Grand Marnier and blend. No joke – that’s it!
No molds required – but they do make a pretty presentation.
You don’t have to use individual molds like these. A simple bowl or a 3.5 cup mold will do too.
The rosemary flavor really comes through, but in a subtle way. Serve garnished with fresh rosemary, cranberries, or toasted pecans for a pretty presentation.
I’ve had these molds for more than 30 years, and they were my Mom’s before that. I love to use them for any occasion. Simple individual molds are pretty easy to find and great to have around. I love to make ice molds out of juice and bits of fruit and then float them in a punch bowl at a wedding or baby shower. They also make beautiful containers for panna cotta desserts, or even jell-O! If you can’t find individual molds, you can always use a small or mini bundt pans.
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Boozy Cranberry Sauce
- 1 ½ cups granulated sugar
- 1 cup Ruby Port wine
- 1 large sprig of fresh rosemary
- 2 thin slices of fresh ginger, about 1 inch long
- 5 cups fresh cranberries
- ¼ teaspoon salt
- ⅓ cup Grand Marnier, or orange juice
- Combine the sugar, wine, rosemary, ginger, cranberries and salt in a medium to large saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is dissolved. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture thickens and all berries are split, about 15 minutes.
- Remove from the heat. Remove the ginger and rosemary and discard. Cool the mixture for 30 minutes then pour into a blender. Add the Grand Marnier to the blender and process until smooth.
- Lightly grease a 3 to 3 1/2 cup mold, or 6 to 8 individual molds. Pour the cranberry sauce into the molds, cover and refrigerate at least 8 hours or up to 2 days.
- To remove from the mold, shake the pan back and forth to loosen the sauce from the sides. Invert on a serving plate. If the sauce does not readily come out of the mold, dip the bottom of the pan in very warm water for about 15-30 seconds. Repeat if needed until the sauce releases from the pan.
Here are a few more cranberry recipes you might like:
- Almond Cranberry Scones
- Cranberry Almond Breakfast Cake
- Cranberry Gingersnap Pie ~ from The View from Great Island
- Cranberry Christmas Cake ~ from Barefeet in the Kitchen
Click on the photo for more information about this pretty mold:
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Thanks so much for stopping by! Tricia