I still can’t believe that Thanksgiving is still another week away. It’s throwing me off since it falls so late in the month this year.
Cranberry sauce is one of those things that lots of people hate – I think it gets it’s bad rap from that giggly jell-o looking stuff in the can. But you and I both know that’s not real cranberry sauce.
We’ve always had the homemade kind at our Thanksgiving table. A few years ago my sister made this awesome one that had a hint of orange in it – after that I knew I could never have cranberry sauce without that addition. I took that and ran with it and created this amped up version of her sauce.
Fresh cranberry sauce really doesn’t take all that much trouble or effort – I like to make it since it’s one of those items that can be made a day or two before Thanksgiving. Plus store bought cranberry sauce has nothing on the homemade stuff. For my version you just throw the ingredients in the pot and let them cook for like 10 minutes – let it cool and that’s it. Easy peasy.
I cook mine up with a mix of brown sugar and white sugar – then throw in some orange zest and a cinnamon stick. But I think the ingredient that really does it, is the Grand Marnier I use in addition to the water and oj. That makes magical things happen in that pot of cranberries.
- 12 oz Fresh cranberries
- 1 cinnamon stick
- ½ cup brown sugar, packed
- ½ cup white sugar
- zest of 1 orange
- ¼ cup fresh orange juice
- ¼ cup Grand Marnier
- ½ cup water
- In a medium saucepan combine all ingredients. Stir gently and bring mixture to a boil. Reduce heat and simmer for 10 minutes, until cranberries begin to burst.
- Remove from heat and let cool at room temperature. Transfer mixture to an airtight container and refrigerate until ready to serve, up to 4 days.