Prep 5 mins
Cook 15 mins
This is wonderful with turkey, pork roast or any holiday feast. Recipe was repeated in the local Illinois paper Christmas edition year after year in the 1970's. Readers wouldn't stop requesting the recipe. Feel free to use any orange flavored liquor you have or hand. You can't make a mistake with this side dish.
- 2 cups sugar
- 1 (1 lb) bag fresh cranberries
- 2 cups water
- 4 tablespoons Grand Marnier (to taste)
- 1 tablespoon grated orange rind
- 1 tablespoon fresh lemon juice
- 2 tablespoons sugar
- Combine 2 cups sugar and water in a large saucepan. Bring to a boil and boil 5 minutes.
- Add washed cranberries. Boil 10 minutes or until almost jelled. Remove from heat.
- Fold in Grand Marnier, orange zest and lemon juice. Sprinkle with 2 tablespoons sugar. Fold sugar into mixture.
- Chill or freeze until ready to use.
I thought this recipe was just wonderful. We had no Grand Marnier, but we had Cointreau, which worked fine. It is best when served very, very chilled. I plan on making it for my inlaws who have never eaten anything but canned cranberries-they'll be believers soon enough!
This was a big hit. The Grand Marnier added such a nice flavor (not alcohol tasting at all) to the sauce. The color was wonderful! I can't wait to use in my cranberry coffeecake rather than canned!