Boozy Cranberry Sauce

• Produce

  • 5 cups Cranberries, fresh
  • 2 thin slices Ginger, fresh
  • 1 large sprig Rosemary, Fresh

• Baking & Spices

  • 1 1/2 cups Granulated sugar
  • 1/4 tsp Salt

• Beer, Wine & Liquor

  • 1/3 cup Grand marnier
  • 1 cup Ruby port wine

Found on savingdessert.com

Description

Ingredients

• 1½ cups granulated sugar
• 1 cup Ruby Port wine
• 1 large sprig of fresh rosemary
• 2 thin slices of fresh ginger (about 1 inch long)
• 5 cups fresh cranberries
• ¼ teaspoon salt
• ⅓ cup Grand Marnier (or orange juice)

Directions

• Combine the sugar, wine, rosemary, ginger, cranberries and salt in a medium to large saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is dissolved. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture thickens and all berries are split, about 15 minutes.
• Remove from the heat. Remove the ginger and rosemary and discard. Cool the mixture for 30 minutes then pour into a blender. Add the Grand Marnier to the blender and process until smooth.
• Lightly grease a 3 to 3½ cup mold, or 6 to 8 individual molds. Pour the cranberry sauce into the molds, cover and refrigerate at least 8 hours or up to 2 days.
• To remove from the mold, shake the pan back and forth to loosen the sauce from the sides. Invert on a serving plate. If the sauce does not readily come out of the mold, dip the bottom of the pan in very warm water for about 15-30 seconds. Repeat if needed until the sauce releases from the pan.