Supercharge Your Thanksgiving: Drunken Cranberry Sauce

Thanksgiving is coming fast, and this year you will be happy to know you do not have to buy cranberry sauce. The problem with the store bought sauce is the ingredients used to make it are out of your control. You can do it at home, and with better quality control.

The choice of ingredients is infinite. The cranberries can be either frozen, canned, or fresh, and the choice of spices is totally up to you. Creativity can be implemented in so many ways (texture, density, sweetness, spiciness). You can make a sauce less sweeter and denser, or one sweet and spicy. Adding a little bit of nuts as well gives the sauce a different identity and texture. For the cranberry sauce presented today, liquor will be our choice ingredient. It is used to give a kick to the sauce. Ready for the kick? 🙂

Drunken Cranberry Sauce


  • 1 cup frozen cranberries
  • 2 tablespoons liquor (Cognac or Brandy)
  • 1/4 cup water
  • 2 tablespoons sugar
  • Black pepper
  • Paprika


Blend 3/4 cup of the cranberries with water and paprika for a maximum of 3 minutes. Once the blending is done, transfer the cranberries puree to a pan. In medium heat, let the cranberries cook for at least 5 minutes. After time has passed, add the pepper, sugar and a pinch salt if necessary. Add the remaining cranberries to the pan, and turn off the heat after 3-4 minutes have passed. Add the liquor to the cooked cranberries and it is ready to be served. Enjoy it.

Featured Photo: Food Network


6 Comments Add yours

    1. E. Teresinha says:

      Fico feliz por teres gostado. Obrigada 😀

      1. guhcarrmo says:

        Vou te acompanhar, amei

      2. E. Teresinha says:

        Muito amor para você de Luanda 🙂
        Eu também vou te acompanhar 😉

  1. camsieb says:

    Love this. It’s brilliant. I totally agree the store bought gelatinous cranberry sauce doesn’t cut it. I usually make my own but I never considered adding liquor. Great idea!

    1. E. Teresinha says:

      Liquor always adds a different identity to a dish. I’m glad you liked this idea 🙂

Leave Your Awesomely Delicious Comment