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Recipe: Champagne Cranberry Sauce

Authornewmm
DifficultyBeginner

Try this easy and delicious Champagne Cranberry Sauce recipe, it's extra festive for the holidays! Champagne makes everything special, so why not in this fruity sauce!

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins

 1 cup Champagne
 2 bags fresh cranberries
 1 1/2 – 2 cups white or brown sugar (depends on how sweet you like your sauce)
 2 tablespoons fresh orange juice
 pinch of ground cinnamon
 pinch of ground ginger
 1 tablespoon orange zest

1

In a medium sauce pan over medium heat, bring the Champagne and sugar to a low boil until sugar is dissolved.

2

Add the cranberries and bring to a simmer for about 15-20 minutes or until the berries start to pop. Mash them against the sides of the pan so they can release juices.

3

Once the cranberries are cooked down, add the orange juice, cinnamon & ginger.

4

You can blend this if you want a smoother sauce or not if you like your cranberry sauce a bit chunky. Pulse a few times until you get the consistency you like best.

5

Garnish with the orange zest.

Ingredients

 1 cup Champagne
 2 bags fresh cranberries
 1 1/2 – 2 cups white or brown sugar (depends on how sweet you like your sauce)
 2 tablespoons fresh orange juice
 pinch of ground cinnamon
 pinch of ground ginger
 1 tablespoon orange zest

Directions

1

In a medium sauce pan over medium heat, bring the Champagne and sugar to a low boil until sugar is dissolved.

2

Add the cranberries and bring to a simmer for about 15-20 minutes or until the berries start to pop. Mash them against the sides of the pan so they can release juices.

3

Once the cranberries are cooked down, add the orange juice, cinnamon & ginger.

4

You can blend this if you want a smoother sauce or not if you like your cranberry sauce a bit chunky. Pulse a few times until you get the consistency you like best.

5

Garnish with the orange zest.

Recipe: Champagne Cranberry Sauce
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2 thoughts on “Recipe: Champagne Cranberry Sauce

  1. I only used 1 cup sugar and a little more cinnamon b/c all I had was Asti Spumante. It was plenty sweet (I don’t like it very sweet), and the orange made it just right.