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Boozy Cranberry-Orange Sauce

Boozy Cranberry-Orange Sauce

Cranberries are 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 a 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 with Grand Marnier if that’s how you roll. Party with your cranberries, you are LEGEND!

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

Make Cranberry-Orange Sauce In Advance

The holidays can be chaotic. Happily, 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 a mere 5 minutes. Cooking time is less than ten. Technically, Cranberry-Orange Sauce takes longer to cool than it does to cook.

It’s a sauce that thickens as it cools so don’t fret if it looks a tad juicy as you pour it into a heat-resistant container once you’re finished cooking.

One of the benefits of making your own cranberry sauce is that you know what’s in it. This recipe is gluten-free, and 100% plant-based (vegan-safe) with no artificial flavor additives or preservatives.

Boozy Cranberry-Orange Sauce - Food Gyspy

Will It Be Enough?

This recipe makes approximately 21/2 cups of finished Cranberry-Orange Sauce. If that seems like too much, simply halve the recipe, or double it for larger gatherings. It multiplies well, without adjustment. Leftovers last for up to ten days, refrigerated, and can also be frozen for the next feast if you’re all Cranberry-Orange Sauced out!

The cranberry-orange taste works with roasted turkey, chicken, guinea fowl, and duck. Personally, sandwich lover than I am, I like it with leftover turkey or chicken and sharp gruyere, all melted and gorgeous.

Happy Holidays.

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Cranberry-Orange Sauce, Food Gypsy

Boozy Cranberry-Orange Sauce


  • Author: Cori Horton
  • Total Time: 9 minute
  • Yield: 2 1/2 cups 1x
  • Diet: Vegan

Description

Our Boozy Cranberry-Orange Sauce is extraordinarily easy and FAST to make. A dash of Grand Marnier and a hint of orange, sealed in a preserve jar, make it a beautiful homemade hostess gift over the holidays!


Ingredients

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

Instructions

  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 in a clean jar with a tight-fitting lid to maintain freshness.

Notes

One of the benefits of making your own cranberry sauce is that you know what’s in it. This recipe is gluten-free, and 100% plant-based (vegan-safe) with no artificial flavor additives or preservatives.

  • Prep Time: 5 minites
  • Cook Time: 10 minutes
  • Category: Sauces
  • Method: Boiling
  • Cuisine: American

Keywords: Cranberry Orange Sauce, Cranberry Sauce

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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