Homemade cranberry sauce is one of those things that’s incredibly easy to make, but tastes so much better than anything from a can. This version is bright, tart, just sweet enough, and has a little extra something that makes people ask what’s in it.
Ingredients
• 1 bag fresh cranberries, about 340 g
• 1 cup granulated sugar
• 1/2 cup orange juice
• 1/2 cup water
• Zest of 1 orange
• 1/2 teaspoon cinnamon
• Pinch of salt
• 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau
Directions
Add the cranberries, sugar, orange juice, water, orange zest, cinnamon and salt to a saucepan.
Bring to a gentle boil over medium heat, then reduce the heat and simmer for about 10 to 12 minutes. The cranberries will begin to burst and the sauce will thicken as it cooks.
Remove from the heat and stir in the orange liqueur. Let the sauce cool completely before serving. It will continue to thicken as it cools.
You can make it a day or two ahead and keep it covered in the refrigerator.
The Special Ingredient
The orange liqueur is what gives this cranberry sauce that extra little layer of flavour. It brings out the citrus, softens the tartness of the cranberries and makes the whole thing taste just a little more special.
It’s the kind of recipe that still tastes like traditional Thanksgiving cranberry sauce, just better.
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