Cranberry Sauce

Wish I had gotten this up before Thanksgiving, but if you are like me, I make it for the December holidays too. This one is flavored with orange and is delicious. It is beautiful, deep red and vibrant with flavor. Trust me on not using orange juice, it really doesn't add any flavor - use orange zest. Trust me too on the salt, it makes a difference. Of course, if you have to watch your salt intake, don't use it. Enjoy!


Cranberry-Orange Sauce

This recipe is for fresh berries. If you're using frozen cranberries, don't defrost them. Pick through them and add a couple minutes to the simmering time.

3/4 cup water (just use water, orange juice really adds nothing to the final product)
scant 1 cup sugar
1/4 teaspoon salt
1 T minced orange zest
1 12-ounce bag cranberries, picked through 
2 T Grand Marnier

Bring water, sugar, zest and salt to a boil. Stir to dissolve sugar. Add cranberries and return to a boil. Reduce the heat and simmer. I like most of the berries to burst open and the sauce to thicken a bit, so I cook it about 15 minutes (OK to cover if the berries are popping all over your kitchen). If you like it less thick with more whole berries, cook it until its how you like it, as little as 5 minutes.  Off the heat stir in the Grand Marnier. Store in plastic or glass and cool to room temperature before serving. Holds well in the refrigerator for at least a week.