Well, I just finished making both my Brandied Cranberries (recipe on site) and this new cranberry sauce. And frankly, I could keep dipping a spoon into either of these sauces (quality control) and be one happy camper. (Patti, walk away from the kitchen!) Because they are both DELICIOUS ways to turn raw cranberries into an amazing accompaniment to turkey, smeared on a turkey sandwich, or with baked chicken, pork tenderloin, or get adventurous. Add some cranberry sauce to plain yogurt and heap it over granola for a decadent breakfast treat. Or as a topping for baked brie. The possibilities are endless. And cranberry sauce is ever so easy to make. And perfect for your upcoming Thanksgiving dinner.  

So, if you are looking for a way to use that big bag of fresh cranberries you just brought home from the grocery store, with no real idea in mind how to use them, may I suggest either of these recipes.

And I know, there’s booze in both of my recipes. But I’m here to tell you, liquor really goes nicely with cranberries. It’s kind of like bourbon and caramel. There are just certain ingredients that appear to be a match made in heaven. And if you try this recipe, I’m sure you will agree.

Anyway, this is the second recipe I am posting today. So, I’m going to make this preface short and sweet. Just like this recipe which requires a short time in the kitchen to produce and could in every way be considered “sweet”.

Peace and love to all. And again – HAPPY THANKSGIVING.  

12-16 oz. fresh cranberries

1 tsp. orange zest, or more to taste (but go gently)

½ c. water (or part orange juice)*

3 T. Grand Marnier** or any orange liqueur

¾ c. brown sugar, packed

1 cinnamon stick or ¼ tsp. ground cinnamon

Wash the cranberries and pick out any that appear soft.

Place the cranberries, orange zest, water/orange juice, Grand Marnier, brown sugar, and cinnamon in a medium-sized saucepan. Stir to combine.

Simmer the mixture over a medium-high heat for about 5 minutes or so, until the cranberries start to pop and the sauce starts to thicken. Stir occasionally.

Reduce the heat and continue simmering until the sauce has thickened to your liking. (About 10-12 minutes total).

Remove cinnamon stick, if using, and let the cranberry sauce cool. The sauce will continue to thicken as it cools. Store in the fridge in an airtight container.

Serve warm or at room temperature.

*After I have zested an orange, I squeeze out as much juice as possible into a half-cup measuring container. Then I make up the difference by adding water if necessary.

**A French, orange-flavored liqueur that combines cognac with bitter orange.