Ingredients
Scale
- 12 oz fresh cranberries (frozen also works)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/4 cup water
- 1 tablespoon orange zest
- 3 tablespoons Grand Marnier liqueur
- 1 cinnamon stick
- 1/8 teaspoon salt
Instructions
- Rinse your fresh cranberries thoroughly and discard any that are soft or bruised. In a medium saucepan, combine the cranberries, granulated sugar, orange juice, water, orange zest, and salt. Toss in the cinnamon stick to infuse the sauce with a warm, woody spice as it cooks. Stir everything together over medium heat until the sugar begins to dissolve.
- Bring the mixture to a gentle boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 10 to 12 minutes. You will hear the cranberries making a distinct “popping” sound as their skins burst. Stir occasionally to ensure the bottom doesn’t scorch. The natural pectin in the berries will start to thicken the liquid into a glossy syrup.
- Remove the saucepan from the heat once most of the berries have popped and the sauce has thickened slightly. Remove and discard the cinnamon stick. Stir in the Grand Marnier liqueur while the sauce is still hot. This allows the alcohol to mellow slightly while preserving the bright, boozy orange flavor. Let the sauce cool completely at room temperature; it will continue to thicken as it cools.
- Transfer the cooled sauce to a decorative glass bowl or a small ceramic ramekin. Garnish with a few extra strips of orange zest or a sprig of fresh rosemary for a festive touch. Serve chilled or at room temperature alongside your favorite holiday main course.
- Cook Time: 20 minutes