Cranberry Sauce Recipe
Posted on 04 October 2018
I love Thanksgiving! I love the cooking, I love the weather and I love the fact that there are no presents to wrap; the entire holiday revolves around food! I am sharing my favourite cranberry sauce recipe from a 1988 issue of Gourmet magazine with you. I make this every year and although it’s a little more difficult than just opening a can of the store bought stuff….it is so worth the effort, and it can be made several days ahead. This recipe has converted many of my non-cranberry sauce family members over to the berry side!
Brenda’s Grand Marnier Cranberry Sauce
- 1½ cups freshly squeezed orange juice, about three large oranges.
- 2 Tbsp Grand Marnier, or other orange based liqueur
- 1½ cups sugar
- 12 oz fresh cranberries, picked over.
- 1 tablespoon freshly grated orange rind.
In a large saucepan, combine the orange juice, grand Marnier and sugar. Bring the mixture to a boil, stirring until the sugar dissolves.
Add the cranberries. Bring the mixture back to a boil and simmer it for 20 to 30 minutes, stirring occasionally.
Remove from the heat and stir in the orange rind. Pour in a decorative mold or a serving dish and let cool to room temperature.
Chill overnight, well covered. Can be made at least three days ahead.