Ultimate Cranberry Sauce with Pinot Noir, Grand Marnier and Rosemary
This is my cranberry sauce recipe: a beautifully vibrant homemade cranberry sauce made with fresh cranberries, elegant Pinot Noir, fragrant Grand Marnier, orange zest and a gentle infusion of rosemary and warm spices.
The Pinot Noir adds delicate red fruit notes without overpowering the natural tartness of the cranberries. A little brown sugar and honey provide sweetness, while Grand Marnier brings a lovely orange fragrance.
The sauce is cooked in two stages, allowing most of the cranberries to soften and release their natural pectin before a final handful is added for texture.
Rich, glossy and wonderfully balanced, this cranberry sauce is the perfect accompaniment to Thanksgiving turkey, homemade stuffing and roast meats. Best of all, it can be prepared several days ahead.
TIME 35 minutes, plus chilling | SERVES 10 to 12 | LEVEL Easy |
Why You'll Love It
TASTES OF CRANBERRIES Bright, tart and just sweet enough, never sugary | TWO TEXTURES A glossy sauce with whole berries added at the end |
GENTLY SPICED Whole spices and a little rosemary, removed before serving | MAKE IT AHEAD Ready up to 3 days before Thanksgiving |
As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Cranberry Sauce with Pinot Noir, Grand Marnier and Rosemary
Serves 10 to 12 | Makes about 2½ cups (600 ml)
Prep: 10 minutes | Cook: 20 to 25 minutes | Cool: about 1 hour, then chill at least 2 hours
Equipment: a medium heavy-bottomed saucepan, a vegetable peeler and a small fine mesh strainer or slotted spoon
Ingredients
For the Cranberry Sauce
12 ounces (340 g) fresh or frozen cranberries, divided
¾ cup (180 ml) Oregon Pinot Noir
¼ cup (60 ml) freshly squeezed orange juice
½ cup (100 g) packed light brown sugar
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) Grand Marnier
2 wide strips fresh orange zest, removed with a vegetable peeler
1 small cinnamon stick
3 whole allspice berries
2 whole cloves
4 whole black peppercorns
1 small fresh rosemary sprig, about 3 inches (7.5 cm) long
Small pinch fine sea salt
Optional Finishing Ingredients
½ teaspoon finely grated fresh orange zest
1 teaspoon freshly squeezed lemon juice, if needed to brighten the finished sauce
Instructions
STEP 1 OF 9
Prepare the Cranberries
Rinse the cranberries under cold running water and discard any damaged or unusually soft berries. If using frozen cranberries, there's no need to thaw them.
Set aside about ½ cup of the cranberries in a separate bowl. These go in toward the end of cooking for texture.
STEP 2 OF 9
Simmer the Wine and Spices
Place the Pinot Noir, orange juice, brown sugar, honey, orange zest strips, cinnamon stick, allspice berries, cloves, peppercorns and salt in a medium heavy-bottomed saucepan.
Bring to a gentle boil over medium heat, stirring occasionally until the sugar has dissolved. Reduce the heat slightly and simmer for 5 to 7 minutes.
You'll know it's right when the liquid smells fragrant and has reduced a little. |
If something's off: don't reduce it to a thick syrup. The cranberries still need enough liquid to cook in. |
STEP 3 OF 9
Cook Most of the Cranberries
Add the larger portion of cranberries and stir gently to coat them in the wine mixture.
Bring back to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally.
You'll know it's right when most of the cranberries have burst and released their juices. |
STEP 4 OF 9
Add the Rosemary
Add the rosemary sprig and keep cooking for about 2 minutes, so its fragrance infuses the sauce.
Chef Jon's tip: taste as you go and take the rosemary out early if its flavour is already strong enough. It can take over very quickly. |
STEP 5 OF 9
Add the Reserved Cranberries
Add the reserved ½ cup of cranberries and keep simmering for 3 to 4 minutes.
You'll know it's right when the last berries have softened but still hold some of their shape. |
STEP 6 OF 9
Remove the Spices and Add the Grand Marnier
Take the saucepan off the heat. Carefully remove the rosemary, cinnamon stick, orange zest strips and whole spices. A small fine mesh strainer or slotted spoon makes it easier to fish out the spices.
Stir in the Grand Marnier while the sauce is still warm.
Chef Jon's tip: adding the liqueur off the heat keeps more of its orange fragrance. The finished sauce will still contain a little alcohol. |
STEP 7 OF 9
Taste and Adjust
Taste the sauce. If it's too tart, add a little more brown sugar or honey, 1 teaspoon at a time. The flavour will round out slightly as it cools.
If you like, stir in the finely grated orange zest for a brighter citrus aroma. A little lemon juice helps if the sauce tastes too sweet or flat.
STEP 8 OF 9
Cool and Chill
Let the sauce cool in the saucepan for about 15 minutes, stirring occasionally.
Transfer to a shallow bowl or airtight container, let it cool a little more, then refrigerate promptly. Chill for at least 2 hours, preferably overnight.
You'll know it's right when the sauce has thickened as the natural pectin in the cranberries sets. |
If something's off: if it seems loose while hot, don't worry. It firms up considerably as it chills. |
STEP 9 OF 9
Serve
Before serving, stir the sauce gently and taste again. If it has become too thick, loosen it with a teaspoon or two of orange juice or water.
Serve chilled, or let it stand briefly at room temperature before bringing it to the Thanksgiving table.
Chef's Notes
Why Pinot Noir? Pinot Noir generally has lighter tannins and delicate red fruit flavours that complement cranberries without overwhelming their natural tartness.
Why Oregon Pinot Noir? Oregon Pinot Noir often has bright acidity and elegant fruit flavours, which makes it particularly suitable for this sauce.
Why reduce the wine first? Simmering the wine with the sugar, orange juice and spices concentrates the flavour and creates a fragrant cooking liquid.
Why use less sugar? Cranberry sauce should be a bright, tart contrast to rich Thanksgiving dishes. Too much sweetness can overwhelm the natural character of the fruit.
Why add Grand Marnier? Grand Marnier combines cognac and bitter orange, bringing warmth and fragrance to the sauce.
Why add Grand Marnier at the end? Adding the liqueur after cooking keeps more of its delicate orange aroma. The finished sauce will still contain some alcohol.
Why use whole spices? Whole spices release flavour gradually and can be removed before serving, so the sauce is never too intense or gritty.
Why add rosemary later? Rosemary can take over when simmered for too long. Adding it toward the end gives a gentler herbal fragrance.
Why reserve some cranberries? Adding a portion of the berries near the end gives a more interesting texture, with some berries staying whole.
Why does the sauce thicken as it cools? Cranberries naturally contain pectin, which helps the sauce set thicker after cooking and cooling.
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Planning the whole meal? My Thanksgiving Menu, with a Make-Ahead Plan brings every dish together, from the turkey to the pie, with a timetable so nothing is left to the last minute. |
The Secret to a Beautifully Balanced Cranberry Sauce
A Little Something Different for Thanksgiving
I've always thought cranberry sauce is one of the most underrated dishes on the Thanksgiving table. The turkey gets everyone's attention. The stuffing has its loyal admirers. And the mashed potatoes, particularly when accompanied by a generous helping of gravy, rarely have difficulty finding friends.
But cranberry sauce? It often sits quietly in a little bowl, waiting for someone to remember it's there. Which is rather a shame, because a beautifully made cranberry sauce can transform an entire plate of Thanksgiving dinner.
Its bright, tart flavour cuts through the richness of the turkey, butter and gravy. A small spoonful brings everything back into balance. And when it's made with good cranberries, fragrant orange and a little Pinot Noir, it becomes something worth looking forward to in its own right.
Why Pinot Noir Works So Well
Red wine and cranberries make wonderful companions. Both have acidity, and both have fruit flavours that can range from bright and fresh to dark and concentrated. But not every red wine is equally suited to cranberry sauce.
A powerful Cabernet Sauvignon, for example, can bring substantial tannins and dark fruit flavours that compete with the cranberries. Port can be delicious, but its sweetness and richness produce a very different sauce. Pinot Noir is generally lighter, and its delicate red fruit notes complement the cranberries without overwhelming them.
I particularly like Oregon Pinot Noir for this recipe. It often has the brightness and elegance needed to support the fruit. And you don't need an expensive bottle. Just choose a dry Pinot Noir that you would enjoy drinking.
Why I Reduce the Wine First
Rather than adding the cranberries straight away, I begin by simmering the wine with brown sugar, honey, orange juice and whole spices. This creates a wonderfully fragrant cooking liquid. The wine becomes slightly more concentrated, the sugar dissolves and the spices begin releasing their aromas.
By the time the cranberries go in, the saucepan already smells rather wonderful. It's a simple technique, but it helps create a more harmonious sauce.
Why Cranberry Sauce Doesn't Need So Much Sugar
Cranberries are naturally tart. Very tart. If you've ever bitten into a raw cranberry expecting something resembling a grape, you'll understand exactly what I mean. That acidity is part of their charm, and it's particularly valuable at Thanksgiving, when so many dishes are rich and buttery.
Of course, cranberry sauce needs some sweetness. But I don't want the sugar to overwhelm the fruit. For this recipe, I use light brown sugar and a little honey. The brown sugar provides gentle caramel notes and the honey a rounded sweetness. Together, they balance the cranberries while letting their natural character shine.
The Lovely Addition of Grand Marnier
Grand Marnier is a particularly good companion to cranberries. Its flavour combines the warmth of cognac with fragrant bitter orange, and that orange character works beautifully with both the berries and the Pinot Noir.
I use just a tablespoon, enough to add a little complexity without making the sauce taste strongly of liqueur. I add it after taking the saucepan off the heat, which keeps more of its aromatic character. The result is a sauce with a delicate orange fragrance and a little warmth in the background.
Why I Use Whole Spices
I like warm spices here, but I prefer using them whole. A cinnamon stick, a few allspice berries, a couple of cloves and several black peppercorns. As they simmer, they gently perfume the wine, and once the sauce is cooked, I take them out.
This gives more control over the flavour and avoids the slightly gritty texture that ground spices can sometimes bring. The spices should come through only as a gentle warmth. They shouldn't compete with the cranberries.
Why Rosemary Needs a Gentle Hand
Rosemary has a wonderful fragrance: earthy, pine-scented and unmistakably aromatic. But it can be rather enthusiastic. Leave a large sprig simmering in a saucepan for too long and it may become the dominant flavour.
For this recipe, I add a small sprig toward the end of cooking, just long enough for a subtle herbal note. The rosemary works beautifully with the Pinot Noir and orange, but the cranberries should always remain the star.
Why I Add Cranberries in Two Stages
One of my favourite little tricks is to save a handful of cranberries until the end. Most of the berries go into the saucepan first. As they heat, their skins split, they release their juices and the sauce begins to thicken.
Then I add the remaining berries. These cook for only a few minutes, so they soften but some keep their shape. The finished sauce has a lovely combination of textures: a rich, glossy base with little whole cranberries scattered through it. It's a small detail that makes the dish look particularly appealing on the Thanksgiving table.
Why Cranberry Sauce Thickens Naturally
Cranberries contain pectin, a naturally occurring substance found in the cell walls of many fruits. When the berries cook, pectin is released into the liquid, and as the sauce cools, it helps create a thicker consistency.
This is why cranberry sauce can seem a little loose while hot but become considerably firmer after refrigeration. I prefer letting the fruit do the work rather than adding cornstarch. The result tastes cleaner and has a more natural texture.
Why I Make Cranberry Sauce Ahead
Of all the dishes on the Thanksgiving table, cranberry sauce is one of the easiest to prepare in advance, and I think it often tastes even better after a day or two. The flavours settle together, the spices become more integrated and the sauce thickens naturally as it chills.
I usually recommend making it two days before Thanksgiving. That way, it's one less saucepan demanding attention when the turkey is roasting and the stuffing needs to go into the oven. And anything that makes Thanksgiving Day a little more relaxed is welcome in my kitchen.
How to Serve Cranberry Sauce
I like serving cranberry sauce in a small ceramic bowl. Nothing particularly elaborate. Its naturally vibrant colour provides all the decoration it needs. A little finely grated orange zest can be lovely, but I wouldn't add large sprigs of rosemary to the finished bowl. We've already infused the sauce with its fragrance, and there's no need to make the garnish look like a small Christmas tree.
Serve it chilled or closer to room temperature, and make sure there's enough for leftovers, because cranberry sauce is rather wonderful in a turkey sandwich the following day.
A Little Spoonful Makes All the Difference
Thanksgiving dinner is full of comforting flavours. Golden roast turkey. Buttery stuffing. Creamy potatoes. Rich homemade gravy. And then comes that little spoonful of cranberry sauce: bright, tart, fragrant and just sweet enough.
It brings a lovely contrast to everything else on the plate. And sometimes, the smallest dishes make the biggest difference.
Your Thanksgiving Cranberry Sauce Timeline
3 days before: Buy the cranberries, Pinot Noir, oranges and spices.
2 days before: Make the cranberry sauce.
2 days before: Cool and refrigerate it in an airtight container.
1 day before: Taste and adjust the sweetness if needed.
Thanksgiving morning: Transfer the sauce to a serving bowl.
20 to 30 minutes before dinner: Let it stand briefly at room temperature, if you like.
Just before serving: Stir gently and garnish with a little orange zest.
Planning note: Cranberry sauce is the easiest Thanksgiving dish to get out of the way early. Make it two days ahead and it's one less saucepan on the stove when the turkey is in the oven. |
Key Ingredients
Cranberries: fresh or frozen both work. Frozen berries go straight into the pan without thawing. Their natural pectin is what thickens the sauce, so there's no need for cornstarch.
Pinot Noir: a dry, lighter red with delicate red fruit and soft tannins. An Oregon Pinot Noir is ideal, and you don't need an expensive bottle, just one you'd enjoy drinking.
Light brown sugar and honey: the brown sugar brings gentle caramel notes and the honey a rounded sweetness, balancing the berries without hiding them.
Grand Marnier: just a tablespoon, stirred in at the end, adds orange fragrance and a little warmth from cognac.
Whole spices: a cinnamon stick, allspice berries, cloves and black peppercorns perfume the wine and are lifted out before serving.
Rosemary: a small sprig added late in cooking gives a subtle, pine-scented note. Use a gentle hand.
Common Mistakes to Avoid
Reducing the wine too far: simmer it until fragrant, not to a thick syrup, or the berries won't have enough liquid to cook in.
Adding too much sugar at the start: cranberries should taste bright and tart. Sweeten to taste at the end, a teaspoon at a time.
Leaving the rosemary in too long: it can take over quickly. Taste and lift it out once the fragrance is there.
Using ground spices in place of whole: they stay in the sauce and can turn it gritty and overpowering.
Adding the Grand Marnier over the heat: stir it in off the heat to keep its orange fragrance.
Judging the thickness while hot: the sauce firms up a lot as it chills, so don't overcook it trying to thicken it.
Adding cornstarch: the cranberries' own pectin does the work, and the sauce tastes cleaner without it.
What to Serve with Cranberry Sauce
Plenty of Creamy Mashed Potatoes
Roast pork or ham, such as my Apricot Glazed Ham or Slow Roasted Cuban Mojo Pork
Leftovers: in a turkey sandwich, spooned over baked Brie or stirred into yogurt
How to Store
Make ahead: Make the sauce up to 3 days before serving. Refrigerate in an airtight container and stir gently before serving.
Fridge: Refrigerate promptly and keep in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months for the best quality. Thaw overnight in the fridge and stir before serving.
Frequently Asked Questions
Can you make cranberry sauce with red wine?
Yes. Red wine adds fruitiness, acidity and complexity. Pinot Noir is particularly suitable because its delicate flavour complements cranberries without overwhelming them.
What is the best wine for cranberry sauce?
A dry Pinot Noir is an excellent choice. Oregon Pinot Noir works particularly well, although other lighter red wines can also be used.
What does Grand Marnier add to cranberry sauce?
Grand Marnier adds fragrant orange notes and a little warmth from cognac, complementing the tart cranberries and red wine.
Can I make cranberry sauce without alcohol?
Yes. Replace the Pinot Noir with unsweetened cranberry juice or a mix of apple juice and water, and leave out the Grand Marnier. Adjust the sugar to taste, because the sweetness of the replacement liquid will vary.
Can I use frozen cranberries?
Yes. Frozen cranberries work well and can go straight into the saucepan without thawing.
Why is my cranberry sauce runny?
The sauce may have too much liquid or may not have cooked long enough. It will also thicken as it cools.
How do you thicken cranberry sauce naturally?
Simmer the sauce a little longer to evaporate excess liquid, then let it cool completely. Cranberries contain natural pectin, which helps the sauce thicken.
How do you make cranberry sauce less sweet?
Start with less sugar and honey, then adjust after cooking. The natural tartness of cranberries is an important part of the sauce's appeal.
Why add rosemary to cranberry sauce?
Rosemary gives a gentle herbal fragrance that complements cranberries, orange and Pinot Noir. Use it sparingly so it doesn't overpower the fruit.
Can I use ground spices instead of whole spices?
Yes, but use very small amounts. Ground spices stay in the sauce and can become more pronounced than whole spices that are removed after cooking.
How long does homemade cranberry sauce last?
Store it in an airtight container in the fridge for up to 5 days.
Can you freeze homemade cranberry sauce?
Yes. Freeze in an airtight container for up to 3 months for the best quality. Thaw overnight in the fridge.
Can cranberry sauce be made ahead?
Absolutely. Make it up to 3 days before Thanksgiving and refrigerate until needed.
Should cranberry sauce be served hot or cold?
Either works, but I prefer serving this version chilled or slightly below room temperature.
What can you do with leftover cranberry sauce?
Use it in turkey sandwiches, spoon it over baked Brie, stir it into yogurt or serve it alongside roast pork.
Recommended Equipment
Make this recipe easier with the right tools: Sauce Pan and Rasp Grater for the orange zest.
You Might Also Like
More for your Thanksgiving table: Roast Turkey with Homemade Gravy, Thanksgiving Stuffing and Pumpkin Pie with Grand Marnier and Maple Cream, which shares the same orange liqueur.
Plan the whole day with my Thanksgiving Menu and Make-Ahead Plan.
For a cold evening: Roasted Butternut Squash Soup with Brown Butter and Sage.
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