Granny’s Boozy Cranberry Sauce
This boozy cranberry sauce is my Granny’s recipe, made with cranberries, orange juice, a little cinnamon, and a splash of orange liqueur. It’s sweet, tart, and has just enough booze to make things interesting. 😂 Best of all, you can make it ahead of Thanksgiving dinner and cross one more thing off your list.
- Serves: 10
- Prep Time: 5 minutes
- Cook Time: about 20 minutes (plus chill time)
Ingredients
- 16 ounces frozen cranberries or 4 cups fresh cranberries
- 1 cup granulated sugar
- ½ cup orange juice
- A dash of cinnamon
- Freshly grated orange zest, to taste
- 1 ounce orange liqueur
Get the full printable instructions at the bottom of the post in the recipe card.
Step-by-Step Directions
Step 1: Combine the cranberries, sugar, and orange juice in a saucepan. Bring to a boil over medium-high heat, stirring occasionally.
Step 2: Reduce the heat to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce thickens. It should be jammy but still have some visible cranberry pieces. This took about 15 minutes with frozen cranberries, but fresh cranberries should take less than 10 minutes.
Step 3: Remove the saucepan from the heat. Add a dash of cinnamon and some freshly grated orange zest, then stir in the orange liqueur.
Step 4: Allow the cranberry sauce to cool, then transfer it to a covered container and refrigerate until chilled. The sauce will continue to thicken as it cools. Serve cold.
🍋 Simply Made Suggestions
- Fresh or frozen: Either works! Frozen cranberries take a little longer to cook, but there’s no need to thaw them first.
- Make it ahead: Prepare the cranberry sauce a day before Thanksgiving and keep it covered in the refrigerator until serving.
- Alcohol reminder: Since the orange liqueur is stirred in after cooking, the alcohol remains in the sauce. Keep that in mind when serving children or anyone avoiding alcohol.
- Adjust the orange: Add more freshly grated zest if you prefer a stronger orange flavor.
🍊 Before You Go…
Still have cranberries on the brain? Try our Sugared Cranberries for a sweet, sparkly holiday treat! Planning the big meal? Check out our complete Thanksgiving menu and cooking timeline to get organized, and browse more Thanksgiving side dish ideas to round out your holiday table.
Granny’s Boozy Cranberry Sauce
Ingredients
- 16 ounces frozen cranberries or 4 cups fresh cranberries
- 1 cup granulated sugar
- ½ cup orange juice
- 1 dash ground cinnamon
- Freshly grated orange zest to taste
- 1 ounce orange liqueur
Instructions
- Combine the cranberries, sugar, and orange juice in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce thickens. It should be jammy but still have some visible cranberry pieces. This took about 15 minutes with frozen cranberries, but fresh cranberries should take less than 10 minutes.
- Remove the saucepan from the heat. Add a dash of cinnamon and some freshly grated orange zest, then stir in the orange liqueur.
- Allow the cranberry sauce to cool, then transfer it to a covered container and refrigerate until chilled. The sauce will continue to thicken as it cools. Serve cold.
Notes
- Fresh or frozen: Both work! There’s no need to thaw frozen cranberries before cooking. Fresh cranberries cook faster.
- Make ahead: Prepare the sauce 1–2 days in advance and store covered in the refrigerator until serving.
- Texture: The finished sauce should be thick and jammy, with some visible cranberry pieces. It will thicken further as it chills.
- Orange flavor: Adjust the freshly grated orange zest to taste.
- Contains alcohol: The orange liqueur is added after cooking, so the finished sauce contains alcohol. It is not suitable for anyone avoiding alcohol.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
