Cranberry Sauce

Prep Time: 5 mins | Cook Time 20 mins | Course: Dinner | Servings: 6 

Delectable cranberry sauce with a hint of grand marnier will make the holidays merry and bright. This favorite recipe can be made ahead and poured into sterilized jam canning jars. Place sterilized (boil canning jars, rings, and new lids for 10 minutes)lids and rings tightly onto the hot-filled jars and turn them over (upside down) onto a tea towel. The heat will help them seal, when cool turn back right-side up and wait for the seals to pop down. This favorite recipe is inspired and adapted from the The Silver Palate Cookbook by The Silver Palate Girls.

1 12 oz bag of cranberries

1 ½ cups sugar

1 cup orange juice

½ cup water

⅓ cup grand marnier, optional

Cook cranberries, sugar, orange juice, and water in a medium-large saucepan over low heat. Cook stirring occasionally (watch so they don’t boil over)until the cranberries are done popping and the sauce begins to thicken, about 20 minutes. The longer the mixture cooks and the more berries that pop, the thicker your jelly will be. I like mine somewhat unset rather than a thick jelly. When cooked to your liking, remove from heat and stir in the grand marnier, if using. Allow the sauce to cool before refrigerating or serving, unless canning them per the directions above.