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+ servings

Boozy Cranberry Sauce

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 mins
Cook Time10 mins
Total Time25 mins
Course: Sauce
Servings: 8 -10 servings
Author: Tricia


  • 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
  • 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.


Adapted from a recipe on CountryLiving.com