I love trying new ways to make cranberry sauce. You can easily have several different types of cranberry sauces, relishes or chutneys at a holiday feast because they’re so easy to make. This recipe for Spiced Grand Marnier Cranberry Sauce is flavored with a hint of cinnamon, cloves and a double hit of orange (Grand Marnier and freshly-grated orange zest), and can be made several days ahead. Serve with roast turkey, chicken or pork, and use leftovers to make a vinaigrette or coffee cake.
Since cranberries are an Oregon crop — grown in Bandon — I always try to buy them from a local company. Enjoy your feast!
Spiced Grand Marnier Cranberry Sauce
-recipe from Inspired2cook.com
12-oz. bag of cranberries
1 cup sugar
1/2 cup Grand Marnier
1/2 cup water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Grated zest of 1 orange
pinch of salt
Combine the cranberries, sugar, Grand Marnier, water, cinnamon, cloves and salt in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until most of the berries pop, stirring occasionally, about 10 minutes. Off the heat, stir in the orange zest. Transfer to a bowl, cover and refrigerate. Can be made several days ahead.
Tags: Bandon Cranberries, Christmas, cranberries, cranberry, cranberry sauce, cranberry vinaigrette, holidays, Oregon cranberries, spiced cranberry sauce, spiced Grand Marnier Cranberry Sauce, Thanksgiving