Grand Marnier cranberry sauce
2 large navel oranges
1 (12-ounce) bag fresh cranberries
1 1/2 cups white (granulated) sugar
1 cup orange juice
2 to 4 tablespoons Grand Marnier
Grate two teaspoons of peel from the orange and set aside. One fantastic way to infuse orange into the recipe would be use a zester to remove the peel, then use your food processor to combine the orange peel with the granulated sugar.
Section the oranges, being careful to remove all of the white pith. Set aside.
In a heavy saucepan, combine the cranberries, orange juice and grated orange peel and sugar.
Bring to a boil over medium heat, stirring frequently to dissolve the sugar.
Reduce heat to low and simmer until the sauce is thick and the cranberries have burst (about 10 - 15 minutes).
During the last few minutes, stir in the orange sections. If you prefer smaller orange pieces, you can put the orange slices into your food processor and chop coarsely before adding, then cook them along with the cranberries.
Remove from heat and stir in the Grand Marnier.
Cool completely and serve chilled (or serve at room temperature).
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