Prep 10 mins
Cook 15 mins
The raspberry and cinnamon give this cranberry sauce a delicious different touch. I get chunk cinnamon from Penzey's Spices (www.penzeys.com). I prefer it because the flavor is more intense than stick cinnamon. If you don't have that you can use a 4-inch cinnamon stick broken into small pieces. Yield is about 2 1/2 cups or 20 2-tablespoon servings.
- 1 whole navel orange, unpeeled
- 1 1⁄4 cups sugar
- 2 tablespoons water
- 1⁄3 cup raspberry vinegar
- 1 tablespoon chunk cinnamon
- 12 ounces fresh cranberries
- 2 tablespoons Chambord raspberry liquor or 2 tablespoons other raspberry liqueur
- Quarter orange and chop finely in a food processor or blender. Set aside.
- Tie cinnamon up in a cheesecloth bag, or put into a tea ball.
- Place sugar, vinegar, water, and cinnamon bag in a heavy medium saucepan.
- Bring to a boil over medium-high heat, stirring until sugar dissolves.
- Mix in cranberries; reduce heat and cover partially. Simmer until berries burst, about 10 minutes.
- Remove from heat and discard cinnamon.
- Stir in the chopped orange and liqueur.
- Cool completely. Sauce will thicken as it cools.