This recipe was adapted from a Michael Chiarello show that I saw on the Food Network. I have made this sauce for every Thanksgiving since 2003. It took awhile for my cranberry-sauce-comes-in-a can family to appreciate the goodness of this sauce. Now it is a family favorite and it doesn’t taste like Thanksgiving without it. Oh and it is easy.
Makes 8 cups
3 cups sugar
1½ cups water
1 orange, zested and juiced
Salt & pepper
3 12-ounce bags fresh or frozen cranberries
3 tablespoons Dijon mustard
1 tablespoon Grand Marnier
No nutrition information available
Dissolve the sugar in the water in a medium saucepan and bring to a simmer, stirring occasionally. Once the sugar is dissolved, add the orange juice, cranberries, a dash of salt and a sprinkle of black pepper. Simmer until the cranberries begin to pop and become tender, about 15 – 20 minutes. If you like, mush the cranberries to make a juicer sauce. Remove from heat and stir in the orange zest, Dijon mustard and Grand Marnier. Chill cranberry sauce until ready to serve.
Can be prepared up to 3 days in advance.