Boozy Cranberry Sauce

If you have been following my site for a while, you may have noticed that I like to add spirits (I guess I’m feeling victorian today) to some of my dishes.  There is no denying that a little alcohol added to the cooking process improves many dishes sweet and savory.  Thanksgiving, in particular, provides all sorts of reasons to have booze in the house.

So let us now consider one of the stars of the Thanksgiving table, the tart cranberry.  Tremendously sour in their raw state, these berries reveal a wonderfully complex flavor when combined with a little sweet…and booze.  Don’t forget the booze.

Boozy Cranberry Sauce
Print-Friendly Recipe

  • One 12-oz bag of fresh cranberries, picked over
  • 1/2 cup orange juice
  • 1/4 cup Cognac
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • pinch of ground cloves
  • pinch of freshly ground nutmeg
  • pinch of kosher salt

Bring all the ingredients to a boil in a medium saucepan.  Reduce to a simmer and cook until almost all of the cranberries have burst.

Transfer the sauce to a bowl to cool to room temperature.  Cover and store in the refrigerator for up to five days.  Serve cold.


  1. I also like to cook with booze… I don’t have Cognac in the house, but recently picked up some local apple brandy that would fill in nicely. Love the presentation in that cool glass bowl!

  2. Just a little booze is enough to make the celebrations more festive! This is great! The staple cranberry sauce with a little more attitude. A must try! Thanks for sharing!

  3. Yum! I used bourbon instead…because I love bourbon. I did add about 3 tbsp more sugar for my liking.



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