Boozy Cranberry Sauce

5 from 2 votes

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 sauce.

Prep Time15

Cook Time10

Total Time25

Course: Sauce

Cuisine: American

Keyword: cranberry, sauce

Servings: -10 servings

Calories: 253kcal

Author: Tricia

Ingredients

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

Instructions

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 ½ 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.

Notes

Adapted from a recipe on CountryLiving.com

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition