Cranberry Sauce


  • 1½ cups sugar
  • ¼ teaspoon kosher salt
  • ¾ cup port or dry sherry
  • 1 cup water
  • 1 cinnamon stick
  • 4 cups fresh cranberries
  • ¼ cup orange liqueur Triple Sec or Grand Marnier



  1. Mix together sugar, port, cinnamon and water in a heavy 2-quart saucepan, over MED-HIGH heat. Stir well, and add cranberries. Bring mixture to a boil, reduce heat to MED-LOW and simmer 30-40 minutes until thickened. Stir often.
  2. Remove from heat and cool 15 minutes.
  3. If a chunkier cranberry sauce is desired, pour the sauce in a blender or food processor and chop or pulse a couple of times, until cranberries are almost puréed. (Or, even easier yet, leave the sauce in the pan and use a stick blender.)
  4. If a smooth cranberry sauce is desired, pour the sauce through a fine-mesh strainer over a medium bowl.
  5. Stir in the orange liqueur.
  6. Pour the sauce into an airtight container and let cool before covering. When the sauce has cooled, cover tightly and refrigerate up to 2 weeks.
  7. Serve cold or at room temperature.
  8. Note: Cranberry sauce can be frozen in a freezer container up to 2 months.