Cranberry Sauce
Cranberry sauce is a passionate subject when it comes to Thanksgiving. Many of us cannot resist the canned jiggly cranberry sauce from the grocery aisle, and guess what, I love it too! The gelatinous, deliciousness that it is. So, when my aunt made this one year I almost didn’t try it, but then I did and I was forever turned the other direction on the right side of the fence, the homemade cranberry side of the fence. It is truly an exquisitely delicious experience! Not only is this cranberry sauce recipe incredibly delicious, but you’re going to be surprised with how absolutely easy this is to make. So run to the store and pick up a couple bags of fresh cranberries and let’s get poppin (pun intended). And if you want a little nostalgia you can pick up a can of cranberry sauce while you’re there too lol. Let’s make it!
Adding Grand Marnier into the cranberry sauce enhances both the flavor and depth of the recipe. The orange flavor of the liqueur complements the tartness of the cranberries and adds a rich, aromatic layer. Also, the cranberries can be quite tart and the Grand Marnier adds a little sweetness to balance the acidity.
🗒 More Thanksgiving Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in refrigerator.
🤔 Common Questions
Yes, cranberry sauce freezes very well! Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep for up to 3 months. To thaw, simply place it in the fridge overnight or gently reheat it on the stove.
Hungry for more? Get my recipes first.
The dinners my family asks for on repeat, sent to you first.
Unsubscribe anytime, no hard feelings.
If your cranberry sauce is too runny, you can simmer it a bit longer to reduce the liquid. If you need a quicker fix, you can mix a small amount of cornstarch or arrowroot powder with cold water to create a slurry, then stir it into the sauce while it’s simmering. This will help it thicken.
Cranberry Sauce
Ingredients
Method
- Clean your cranberries really well, then add them to a pot.
- Add in sugar, orange juice, water, kosher salt, then bring it to a boil.
- Once they start to pop, lower the heat to a simmer and to move the process along, use a wooden spoon to press the cranberries against the side of the pot.
- Add in Grand Marnier and simmer for 10 minutes.
- Add in your cinnamon and clementine zest.
- Take the pot off the heat for about 30 minutes.
- Put in the refrigerator for 24 hours, then into the freezer until you take it out the morning of, to let it thaw out.
Want to make this later?
We'll email this recipe straight to you, so it's waiting when you need it.
