SPICED CRANBERRY SAUCE
Ingredients
1 12-oz. bag Fresh whole cranberries
1 c. Granulated sugar
1 large Orange (any variety), zested and juiced
1 c. Fresh cold water
1 Cinnamon stick
1 tsp. Cloves, whole
1 tsp. Allspice berries, whole
2 tbsp. Grand Marnier®
A pinch of Kosher salt
Directions
• In a large saucepan, place the water and sugar.
• Heat over medium flame until sugar is dissolved.
• While doing that, place the whole spices in a piece of cheesecloth and tie into a bundle with a bit of string,
• Place the spice bundle in the sugar water.
• Add the salt, orange juice and zest, Grand Marnier®, and stir.
• Rinse the cranberries and remove any extraneous stuff, then add to the pot. Stir again.
• Cover the pot, and increase the flame to medium-high.
• Bring to a boil, and boil until the berries begin to pop. (You’ll actually hear a dull popping noise.)
• Reduce heat and simmer for 10-15 minutes.
• Remove from heat and uncover. Allow to cool to room temperature.
• Remove the spice bundle and discard.
• Place the sauce in a glass or ceramic bowl and cover with plastic wrap.
• Refrigerate until well chilled.
This time it isn’t Lidia that strikes again, it’s Grammy D. This is the cranberry sauce that I grew up with at Thanksgiving dinners at her house. The canned jellied variety was also provided, but this was the one that never had any left over.
This will keep refrigerated for about 5 days. It freezes well.
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