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Photo: Iain Bagwell; Styling: Angie Mosier Photo by: Photo: Iain Bagwell; Styling: Angie Mosier

Grandma Erma's Spirited Cranberry Sauce

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.

Southern Living NOVEMBER 2011

  • Yield: Makes about 3 1/2 cups
  • Hands-on: 20 Minutes
  • Total: 8 Hours, 35 Minutes


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


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.


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Grandma Erma's Spirited Cranberry Sauce Recipe