Grand Marnier Cranberry Sauce

By TerrySirignano

Ingredients

• 2 large Navel Oranges
• 1- 12 oz. bag Fresh or Frozen Cranberries
• 1 1/2 cups Sugar
• 2 tablespoons Grand Marnier or other orange-flavored liqueur or thawed orange juice concentrate

Details

Servings 12

Preparation

Step 1

Grate 2 teaspoons of zest from the oranges and set aside. Using a sharp knife, cut away and discard the hick white pith. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off excess juice. (If you add this to the sauce, it will be watery.)

In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, cup water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. During the last few minutes, stir in the orange sections. Remove from the heat and stir in the Grand Marnier. Cool completely. (the cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated.)

Serve at room temperature or chilled.