Homemade Cranberry Sauce
I’ve made this sauce since I was a girl, and people are always surprised by how much they like it. I love to use it in other dishes, too, like my Baked Brie in Puff Pastry.
1 package fresh cranberries
1 cup orange juice
¼ cup Grand Marnier or other orange liqueur
½ cup white sugar
½ cup brown sugar
1 to 2 teaspoons orange zest
¼ teaspoon cinnamon
Combine the sugars, orange juice and orange liqueur in a medium saucepan over medium-high heat. Bring to a boil, add the cranberries and return to a boil.
Reduce the heat to a gentle boil, add the orange zest and cinnamon and cook for another ten minutes, stirring occasionally. Cover and cool completely to room temperature, and refrigerate until serving. Allow sauce to come to room temperature before serving.
To store: Refrigerate cranberry sauce in an airtight container for up to 10 to 14 days, or freeze for up to 2 months.