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Boozy Cranberry-Orange Sauce

Boozy Cranberry-Orange Sauce

Cranberries, nature’s way of making sure we in northern climes get our vitamin C in the cold winter months; sharp and tangy and a must on the holiday table. Boozy Cranberry-Orange Sauce is extraordinarily easy (and fast) to make, a dash of Grand Marnier and hint of orange in a lovely jar, makes it a beautiful hostess gift.

“Does everything you make have booze in it?”
“Gosh, you say that like it’s a bad thing…”

If you don’t what it boozy, hey, skip the booze. (This will not hurt my feelings.) If on the other hand you look at the recipe and think “two tablespoons, is she KIDDING?!” then you should know that you can short the water and just top that sucker up. Party with your cranberries.

The holidays can be chaotic, happlity, Boozy Cranberry-Orange Sauce can be made well in advance. I made this batch in October and it’s been dwindling in my fridge ever since. Prep time is like, 5 minutes, cooking time is less than ten, it takes longer to cool than it does to cook. This sauce thickens as it cools so don’t fret if it looks a tad juicy as you pour it into a container once you’re finished cooking.

This recipe makes approximately 21/2 cups of finished sauce. The cranberry-orange taste works with roasted turkey, chicken and duck. Personally, wrap lover than I am, I like it with leftover fowl and a sharp gruyere all melted and gorgeous.

Happy Holidays.


Cranberries & Orange, bring to a boil - Food Gypsy One cranberries burst, remove from heat & add Grand Marnier - Food Gypsy

Boozy Cranberry-Orange Sauce Recipe

Prep time: 5 minutes
Cooking time: 7 minutes

zest and juice of 1 orange
½ cup water
1/2 cup sugar (add more to taste)
pinch salt
one 12-ounce bag fresh cranberries, rinsed
2 tablespoons Grand Marnier



    1. In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes.
    2. Remove from heat, add Grand Mariner and stir. Sweeten with more sugar, if desired.
    3. Let the sauce cool to room temperature before serving, will thicken as it cools. Refrigerate to keep.

Shooting on a bright winter day, I see the influence of the literature of my formative years… very C.S. Lewis and the world at the back of the wardrobe.


Boozy Cranberry-Orange Sauce - Food Gyspy

Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.

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