Adapted from an Internet recipe downloaded years ago.
Serves 8 to 10
I really like cranberry sauce. Quite awhile ago, I went looking for the perfect cranberry sauce. After a couple of years of searching, I found it.
This one is cooked along with an orange and orange juice to balance off the cranberries.
This recipe calls for you to supreme an orange. This is taking all the skin off, taking the white pith with it, and cutting the orange sections out so you end up with just orange. Here is a great explanation and photos of the process here: Supreme an Orange.
I usually cook this sauce just a little bit longer after the cranberries have popped.
If you cook it much longer, you will release a lot of pectin and the sauce will be very jelly-like and stiff. That’s okay if you that’s what you want. It’s just not my cup of tea.
You should give this a try. It’s easy and delicious.
Recipe follows.
Ingredients
1 bag of cranberries (12 oz)
1 cup sugar
1 cup orange juice
zest of one orange
1 supreme naval orange
1 or 2 tablespoons Grand Marnier
Directions
- Zest an orange without getting any of the white pith.
- Supreme the naval orange and place in a medium sauce pan.
- Add the cranberries, sugar, orange juice, and Grand Marnier.
- Heat the mixture over medium heat until most of the cranberries pop. About 5 to 10 minutes.
- Remove from the heat and cool.
- Refrigerate until ready to use. Can be made a couple of day ahead.
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