Grandma Erma's Spirited Cranberry Sauce

Southern Living
Grandma Erma's Spirited Cranberry SauceRecipe
Photo: Iain Bagwell; Styling: Angie Mosier
You can keep this reader recipe on hand up to 3 weeks, so it's great for leftovers. Serve it chilled or at room temperature.
Makes about 3 1/2 cups


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2 cups sugar
1/2 cup port
4 cups fresh cranberries
1/4 cup orange liqueur


Hands-on: 20 Minutes
Total: 8 Hours, 35 Minutes

1. Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.

2. Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 3 weeks.

Note: We tested with Grand Marnier for orange liqueur.

Created date

October 2011