Homemade Cranberry Sauce
This sweet and incredibly flavorful Fresh Cranberry Sauce made with fresh orange juice and Grand Marnier is a must have Thanksgiving side dish.
Servings 12 servings
- 1/2 cup white sugar
- 1/2 cup brown sugar
- zest from one orange
- juice from 2 large valencia oranges about 3/4 cup
- 1/4 teaspoon pumpkin pie spice
- 12 ounces fresh cranberries rinsed
- 1/8 cup Grand Marnier
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the orange zest and pumpkin pie spice. This has to be what heaven smells like.
Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Turn heat to low and add Grand Marnier, stir, and cook for another minute or so.
Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Makes about 3 cups
- My preference is to use fresh cranberries, but you can also use frozen cranberries and it will turn out the same. I just have a preference for watching the fresh cranberries burst as they cook.
- I also recommend using freshly squeezed orange juice instead of OJ from a bottle. The recipe calls for the zest from an orange, so you might as well squeeze the juice out of it. The flavors of orange and cranberry go hand in hand.
- To make your homemade cranberry sauce, all you need to do is combine the cranberries, orange juice and zest, sugars, and pumpkin pie spice over medium low heat until the berries pop. As the fresh cranberries explode and the mixture cools, it will thicken.
- I prefer to add the Grand Marnier, which is a lovely orange liqueur, at the end of the cooking process and only allow a little of the alcohol to burn off.
- You can then serve your homemade cranberry sauce slightly warm, at room temperature, or even chilled. The taste will blow your mind!
Calories: 87kcal | Carbohydrates: 21g | Sodium: 3mg | Potassium: 36mg | Fiber: 1g | Sugar: 19g | Vitamin A: 15IU | Vitamin C: 3.8mg | Calcium: 10mg | Iron: 0.1mg