Grand Marnier Cranberry Sauce

From Cooking Light Magazine
Can always be found on the holiday menu of Gwyn Alexander, office administrator

Active Time

5 Mins

Total Time

23 Mins

Yield

Serves 8 (serving size: about 3 tbsp.)

Ingredients

1 (12-oz.) pkg. fresh cranberries, divided

3/4 cup granulated sugar

2 1/2 tablespoons water

2 teaspoons grated orange rind

1 tablespoon Grand Marnier (orange liqueur)

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Instructions

Step 1

Reserve 1/2 cup cranberries. Place the remaining cranberries, sugar, 2 1/2 tablespoons water, and rind in a saucepan over medium-low. Cook 8 to 10 minutes, stirring occasionally.

Step 2

Increase heat to medium-high; stir in orange liqueur. Cook 8 minutes or until juices begin to thicken. Remove pan from heat; stir in reserved 1/2 cup cranberries, salt, and pepper.

Variations:

Spiced Apple-Cranberry Sauce Active: 8 min. Total: 26 min. Omit water and orange liqueur from main above recipe. Sub 1/2 cup packed light brown sugar for granulated sugar. Add 2 1/2 tablespoons apple cider, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg to cranberries and sugar in pan; cook 8 to 10 minutes, stirring occasionally. Increase heat to medium-high. Stir in 1 cup chopped apple and 1 1/2 tablespoons apple cider vinegar. Cook 8 minutes. Stir in reserved cranberries, salt, and pepper.

White Balsamic and Rosemary Cranberry Sauce Active: 5 min. Total: 23 min. Omit orange liqueur from main above recipe. Add 2 rosemary sprigs to pan with sugar, water, and cranberries. Stir in 1 tablespoon white balsamic vinegar with reserved uncooked cranberries, salt, and pepper. SERVES 8 (serving size: about 3 Tbsp.)