I can’t imagine Christmas without cranberries and I always make sure my Christmas menu includes at least one cranberry recipe – homemade cranberry sauce. Today I am going to share my super quick and Easy Boozy Cranberry Sauce, which is ready in under 10 minutes. This recipe is so simple and delicious (not to mention quite healthy, as cranberries are very nutritious) that I usually carry on making it until cranberries disappear from the shops, which is well into February (the sauce tastes great with other meats as well as cheese).
What I love about this sauce, apart from being so simple and tasty, is that I am in complete control of the amount of sugar that goes into this recipe. Because cranberries are very sour they do need to be combined with sugar in one form of another. I chose ordinary sugar(a minimum amount) plus marsala wine (because it’s Christmas!), and ended up with approximately half the sugar content of shop bought cranberry sauce. You can always add more sugar to this recipe if you like but do it bit by bit so you don’t end up making it too sweet.
I used nutmeg and allspice to give this recipe more of a festive character, but they are not absolutely necessary, and you can use other spices if you prefer. I also spiced it up with some cayenne pepper, but you can leave it out if you want the sauce to be mild. Once the sauce has cooled transfer it into a jar, refrigerate and it will stay fresh for up to 2 weeks.
2 minPrep Time
8 minCook Time
10 minTotal Time
- 300 g cranberries
- 80 ml Marsala wine
- 3 heaped tablespoons sugar
- 1/4 teaspoon each nutmeg and allspice and 1/3 teaspoon cayenne pepper
- Good pinch of salt
- Place all the ingredients in a saucepan, stir, cover and bring to boil. Lower the heat and simmer for about 8 minutes, stirring once or twice, until the cranberries have softened (and stopped making popping sounds). The mixture will thicken as it cools.
- Leave to cool, then transfer into a clean jar. Keep in the fridge for up to 2 weeks.