Thanksgiving turkey without cranberry sauce is like Lucy without Ricky. Both are okay on their own, but put them together and here comes the magic. But does cranberry sauce have to come out of a can in a suctiony gelatinous gloop or can you have some fun making it yourself? The answer my friend is definitely make it yourself – and to add some bedazzling, all it takes is a little orange zest and a tablespoon of your favorite orange liquor.
Yields about 2 1/2 cups of sauce.
3 cups fresh cranberries
1 cup white sugar
1 cup water
1 tsp. finely grated orange rind
1 tbsp. orange liquor such as Grand Marnier
Wash cranberries, throw out any damaged ones and pick off any stems. Set aside.
Grate the skin of one orange using a fine grater and set aside.
In a medium saucepan, mix one cup of sugar and one cup of water. Bring the mix to a boil, stirring often. Reduce the heat to medium and carefully pour in the washed cranberries. Stir occasionally for another six minutes. You will hear the skins of the cranberries popping – don’t be alarmed like my daughter was when I asked her to stir while I ran off to do something else!
Remove from the heat and after about five minutes of cooling, stir in the grated orange rind and one tablespoon of Grand Marnier.
Cool to serve later, or serve warm with your turkey.