Peruvian & World Recipes

Cranberry Sauce

Cranberry Sauce
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Cranberry Sauce

Course: All Recipes, SaucesCuisine: American
Cups

4

Transform your holiday feast with this tangy Cranberry Sauce! Simmer fresh cranberries with sugar, a cinnamon stick, port (or sherry), and water, then blend in orange liqueur for a festive touch. Sweet, tart, and simply irresistible!

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Ingredients

  • 1 1/2 cups sugar

  • 1/4 tsp kosher salt

  • 3/4 cup port or dry sherry

  • 1 cup water

  • 1 cinnamon stick

  • 4 cups fresh cranberries

  • 1/4 cup orange liqueur Triple Sec or Grand Marnier

Directions

  • Mix together sugar, port, cinnamon and water in a heavy 2-quart saucepan, over MED-HIGH heat. Stir well, and add cranberries. Bring mixture to a boil, reduce heat to MED-LOW and simmer 30-40 minutes until thickened. Stir often.
  • Remove from heat and cool 15 minutes.
  • If a chunkier cranberry sauce is desired, pour the sauce in a blender or food processor and chop or pulse a couple of times, until cranberries are almost puréed. (Or, even easier yet, leave the sauce in the pan and use a stick blender.)
  • If a smooth cranberry sauce is desired, pour the sauce through a fine-mesh strainer over a medium bowl.
  • Stir in the orange liqueur.
  • Pour the sauce into an airtight container and let cool before covering. When the sauce has cooled, cover tightly and refrigerate up to 2 weeks.
  • Serve cold or at room temperature.
  • Note
  • Cranberry sauce can be frozen in a freezer container up to 2 months.

Notes

  • Cranberry sauce can be frozen in a freezer container up to 2 months.

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