Adapted from a Washington’s Green Grocer recipe
What is a Thanksgiving turkey without the sauce? Jan read recently that while many of the ingredients of an American Thanksgiving feast had a New World origin, the culinary aesthetic was definitely Old World. The serving a tart fruit sauce with greasy roasted meats comes straight from the (European) Middle Ages.
Jan’s Grand Marnier Cranberry Sauce
12 oz. package fresh cranberries
1 cup Karl’s Orange Infused Sugar
1 Cup juice of one orange, one lemon, and white grape juice to total one cup
⅛ tsp. orange extract
2 Tbs. Grand Marnier liquor
¼ cup Karl’s Micro Orange Marmalade
1. Add the cranberries, sugar, juices and oil into a medium pot and set over a low heat.
Tip: If you do not have orange infused sugar on hand use one cup of white sugar and ine tablespoon of orange zest.
2. Simmer, covered, for 30-40 minutes, stirring occasionally to make sure that nothing is sticking to the pot.
Tip: The berries will start to make popping sounds as some of them burst, this is normal.
3. Mix the Grand Marnier and marmalade in a small bowl.
Tip: If you do not have Karl’s micro marmalade on hand, strain the chunks out of some commercial marmalade.
4. When most of the berries have ruptured, stir in the Grand Marnier mixture and remove the pot from the heat.
5. Let the pot cool on the counter for 30 minutes.
6. Give the sauce a final stir and refrigerate it for at least one hour.
Tip: While the sauce may seem thin while it is hot, it will thicken on chilling.
7. Serve chilled or at room temperature.
2 responses to “Jan’s Grand Marnier Cranberry Sauce”
Pingback: Karl’s Deconstructed Stuffed Turkey a la Julia Child & Jacques Pepin | Jabberwocky Stew
Pingback: Jan’s Cocktail Cranberry Sauce | Jabberwocky Stew