This Champagne Cranberry Sauce recipe is my secret weapon for holiday gatherings and fancy dinners alike. It’s far beyond your average cranberry sauce – think sophisticated, bubbly, and surprisingly easy to make! My friend, Sarah, introduced me to it a few years ago after she made it for her annual Thanksgiving feast. Let me tell you, it was a total game changer and has since become a cherished staple in my recipe arsenal.
I love this recipe because it's incredibly versatile. You can adjust the sweetness to your preference, and it pairs beautifully with almost any holiday meal. I’ve even served it with grilled salmon, and it was unexpectedly delicious! But, it truly shines with turkey, ham or duck. It’s the perfect combination of sweet, tart, and bubbly that elevates even the simplest of meals.
Required Equipments
- Saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowls
Champagne-and-Cranberry-Sauce
Elevate your holiday table with this delightful Champagne Cranberry Sauce recipe – a bubbly twist on a classic! Sweet, tart, and surprisingly easy to make.
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 1 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gather your ingredients! Make sure your champagne is chilled – trust me, this is important. It’s all about creating that perfect balance of flavors.
- In a medium saucepan, combine the cranberry sauce (I prefer the whole berry kind, but it's your call!), orange zest and juice, and sugar. Give it a good stir to make sure everything is nicely incorporated.
- Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. You want the sugar to dissolve completely and the cranberries to soften a bit. This takes about 5-7 minutes. Don't rush this part!
- Reduce the heat to low and add the chilled champagne. Stir gently to combine. Be careful not to boil the champagne, as it will evaporate the alcohol and that lovely bubbly effect. Just let it gently warm through for a couple of minutes.
- Remove from heat and let the sauce cool. You can let it cool in the saucepan or transfer it to a serving bowl. Once it has cooled, taste test it and adjust the sugar if necessary.
- Once completely cooled, cover and refrigerate for at least 30 minutes. This allows the flavors to meld together, and the sauce will also thicken nicely. You can actually leave it in the fridge for a day or two to enhance the flavors!
📝 Notes
- Adjust sugar to your taste. If using a different type of cranberry sauce, you might need to adjust the amount of liquid.
- For a smoother sauce, you can puree a portion of the cranberries before adding them to the saucepan.
- If you don’t have orange juice, you can substitute with equal parts of apple juice or even pineapple juice. Just keep in mind that the taste will be slightly different.
🍎 Nutrition
Calories: 200kcal
Protein: 1g
Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Calcium: 10mg
