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Thanksgiving: Spiked Cranberry-Orange Sauce

Source of Recipe

From "Thanksgiving 101" by Rick Rodgers


Recipe Introduction

"Oranges and cranberries are old friends, but it is the orange liqueur that makes this sauce extraordinary. Use a dark-hued orange liqueur, which indicates that it is made with brandy and has more flavor than the clear varieties."

List of Ingredients

â—¦ 2 large navel oranges
â—¦ One 12-ounce bag cranberries
â—¦ 1 ½ cups sugar
â—¦ 2 tablespoons orange-flavored liqueur, such as Grand Marnier or Grand Gala


Recipe

Grate 2 teaspoons zest from the oranges and set aside. Using a sharp knife, cut off and discard the thick white pith. Carefully cut between the membranes to release the orange sections. Set the orange sections aside.

In a medium, heavy-bottomed saucepan, combine the cranberries, sugar, 1 cup water, and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.

During the last few minutes, stir in the orange sections.
Remove from the heat and stir in the Grand Marnier. Cool completely. (The cranberry sauce can be made up to one week ahead, covered, and refrigerated.) Serve at room temperature.

Makes about 3 cups,
12 servings