When I was a kid, cranberry sauce was the kinda-red, aluminum can shaped, jiggly stuff on the fancy glass serving dish that only came out on holidays. Once it hit the table, it was sliced (yep, “sliced”) and passed around to those who would partake. And many did.
Not me. I wasn’t having none of that. I can’t recall actually eating cranberry sauce as a kid, and as an adult when I had t he opportunity to eat what appeared to be the real stuff, I most often let the serving dish pass by me without a second thought.
A couple of years ago, a friend posted on FB that he’d just made the best Cranberry-Orange Sauce for Thanksgiving dinner and that piqued my attention. I asked him for the recipe and have been making my own version of it, with the addition of Grand Marnier, ever since. And its good, so good that people who typically let the cranberry sauce pass right by them, have been convinced to give it a try and been won over by its yumminess.
Really…give it a try. Again, as is pretty standard with my recipes, its soooo easy to make. It’s the right combination of sweet and tart.
Note: Beyond your traditional holiday meal. This cranberry sauce works well with desserts too. Last Thursday I had a little bit of it as topping on some pumpkin ice cream…seriously amazingly delish!
1/2 can frozen orange juice concentrate (keep frozen)
1/2 to 3/4 c. water
1/4 c. Grand Marnier
1/2 to 3/4 c. sugar
Pinch of salt
One 12-ounce bag fresh cranberries, rinsed
In a medium saucepan, heat water, orange juice, sugar, and salt over medium-high heat, stirring until the sugar dissolves (2-3 minutes). Stir in the Grand Marnier and cranberries and bring to a boil. Reduce heat and simmer until the cranberries burst and the sauce has thickened slightly (approx 7 minutes). Sweeten w/ add’l sugar, if desired (usually doesn’t need it). Let the sauce cool before serving.