Prep 10 mins
Cook 1 hr
Here in the Pacific NW we have lots of fresh cranberries around the holidays and this is a must-have at our holiday meals. As a tip, I always put some foil on the bottom of the oven under this dish when I cook it, because it always seems to boil over and make a mess. This way, cleanup is easy.
- 12 ounces fresh cranberries
- 1 1⁄4 cups sugar
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons Grand Marnier
- Preheat oven to 325ºF. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour.
- Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 3 days ahead. Keep chilled.
This was excellent. I am not a huge cranberry fan, nor is most of my family, but this recipe disappeared. One note - it does taste much better if made ahead, and allowed to sit in the refrigerator for a day or so.
Fabulous! I've made this the past 2 years on Thanksgiving, and it's been loved by all. I did halve the sugar, because it just seemed like way too much to me. Thank you so much for sharing this recipe!
I really enjoyed the cranberries prepared this way. My dh had cranberries in a can while I had cranberry bliss. Seriously, they were so good. They made our Christmas dinner that much better. Thank you so much for sharing a recipe that I will make for years to come. Made for Sweet December 2014