By Holly V. Gray

Holiday Cranberry Sauce

I love cranberry sauce so much I could almost just sit and eat it all by itself.  The only time I make it though is Thanksgiving.  Maybe that’s what makes it so special.  I like to prepare the sauce two days ahead of the big feast because 1) one less thing to do on Thanksgiving morning and 2) I’m convinced something magical happens with the flavors overnight.

If you’re one of those people who buys the cranberry sauce in a can, stop that right now!  Once you’ve made the sauce with fresh cranberries, you’ll never want to go back.  This is how I’ve made our Thanksgiving cranberry sauce for the last several years.

12oz. fresh cranberries
1c white sugar
3/4c orange juice
1/4c orange-based liqueur (I like Grand Marnier)

Note:  If you prefer to skip the liqueur, increase orange juice to 1c.
1.  In a medium size saucepan, over medium heat, combine the sugar, orange juice, and liqueur    Stir until sugar is dissolved.
2.  Add the cranberries.  Cook and stir until the cranberries begin to pop open.  (Mine took about 10 min.)  
3.  Remove from heat and allow to cool down a bit.
4.  Pour the sauce into a serving bowl and refrigerate at least overnight. (I like to make it 2 days in advance.)  Sauce will thicken as it cools.



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