|Posted on December 26, 2012 at 11:55 AM|
I made this as a cranberry sauce for christmas turkey dinner and it was a huge hit. No one except the cook is really sure what the added tanginess is from the oranges and liquer but it disappeared rather quickly.
Cranberry Sauce With Oranges and orange liquer
Makes 3 cups
2 navel oranges
1 (12 ounce) bag cranberries
2 1/2 cups sugar
1 cup water
3 tablespoons Grand Marnier or 3 tablespoons orange liqueur or 3 tablespoons orange juice concentrate
1.In a medium, heavy-bottomed, saucepan, combine the cranberries, sugar, 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.
2.Using a sharp knife, cut away and discard the thick white pith from the oranges. Slice the oranges up into small pieces.
3.Stir in the orange sections, continue to simmer for about 10-15 more minutes
4 Remove from the heat , (use a stick blender to break up the large chunks if you prefer)and stir in the Grand Marnier.
5.Cool completely...but if impatient like me you can serve warm
6. The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.