Our Favorite Cranberry Sauce

If you’re interested in making the best Cranberry Sauce, ever, one that your family and friends will devour, one that you might actually make more than once a year, try this recipe. Pin it for next year.

Our Favorite Cranberry Sauce, adapted from Bon Appetit
Our Favorite Cranberry Sauce, adapted from Bon Appetit

I can hardly believe that I’ve never posted “my” Cranberry Sauce, adapted from Bon Appetit. Around Christmas or Thanksgiving would have been ideal, right? But this week I wanted to make my marvelous Cranberry Bread Pudding, so I just had to make the sauce.

What I love about this recipe is that it has the most marvelous flavor, lent from the bit of citrus and the Grand Marnier. What? Grand Marnier on a frugal blog? Hey, we all have to indulge now and then! Expensive it is, but if you’re like me and want just a wee sip now and then of something it’s not going to blow your budget.

Our Favorite Cranberry Sauce, adapted from Bon Appetit, fresh from the oven.
Our Favorite Cranberry Sauce, adapted from Bon Appetit, fresh from the oven.

Find yourself a good liquor store, sign up for their sales alerts and stock up when the price is low. Usually, here in the US, I find the best sales on Wine in February and liquor in March when many stores have their annual sales. If you’re not comfortable putting out that amount of money for alcohol, try a little brandy, perhaps even a schnapps.

Cranberries, are, of course, best bought from before Thanksgiving to just after Christmas. I buy bags of them and just chuck them in the freezer.

Our Favorite Cranberry Sauce, adapted from Bon Appetit
Our Favorite Cranberry Sauce, adapted from Bon Appetit

Cranberry Sauce

  • Servings: 2 cups
  • Difficulty: easy
  • Print

    • 1 12-ounce package fresh cranberries
    • 1  cup sugar
    • juice and zest from one tangerine
    • 3 tablespoons Grand Marnier, other orange-flavored liqueur or brandy

Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then juice and zest from tangerine over. Cover tightly with foil. Place a large piece of foil, with the edges turned up, on the rack below, in case of overflow.

Bake until juices form and cranberries are very soft, about 1 hour.

Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared several days ahead. Keep chilled. Like any jelly or jam, Cranberry Sauce will keep for weeks in the fridge, tightly covered.

Note: take the zest in chunks and julienne for a pretty presentation.

From the kitchen of http://www.frugalhausfrau.com, adapted from Bon Appetit

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You know I’ll be bringing this to our Throwback Thursday #21 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!

As always, to view the link party or add a link, click on the little blue button below!

I’m also taking this to Fiesta Friday 102, hosted by Angie of the Novice Gardener! Thanks Angie, for all you do! She’s backed up by two fantastic bloggers,  Elaine @ foodbod and Julie @ Hostess at Heart.

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