Grand Marnier Cranberry Sauce

Grand Marnier Cranberry Sauce Recipe

Think it’s too early to start planning Thanksgiving dinner? Think again! November 26 may seem like a long way off, but for the holiday host, it’s right around the corner. And for anyone counting, it’s only 16 days away. But don’t panic. This month, we’re bringing you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be).

The majority of these tips aren’t exactly new. But they’re still relevant today. Many moons (okay, six years) ago I was a regular contributor to Slahsfood, AOL’s now-defunct food blog. One of my favorite assignments was to prep readers for my favorite holiday: Thanksgiving! Thanks to the Wayback Machine, I’ve located the posts, edited them a bit for, er, modern times (I’m a grown-ass woman now), and am sharing them here.

In between our Thanksgiving tips posts, we’ll also be sharing some of our favorite original Thanksgiving recipes — like this super-easy Grand Marnier Cranberry Sauce — so stay tuned or be sure to follow us on Facebook, or you know, whatever works for you.

Grand Marnier Cranberry Sauce

12 ounces fresh cranberries
¼ cup water
½ cup sugar
1 teaspoon lime juice
¼ cup Grand Marnier
Lime zest

Add the cranberries, water, and sugar to a saucepan over medium heat, stir and let it cook until the cranberries are soft, and bright-red foam has formed, about 15 minutes.

Mash the cranberries with a wooden spoon, reduce the heat to low, then add the lime juice and Grand Marnier. Mix well and let it simmer until it has reduced to a sauce-like texture, about 10 minutes. Remove from the heat and stir in the lime zest.

This recipe yields about one pint of sauce, and will keep in a Mason jar or other air-tight container in the fridge for a few weeks.

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