All Sauced Up
My culinary superpower has to be my keen ability to use “Old Fashioned” cocktail ingredients in almost anything. Here’s my version of “Old Fashioned” Cranberry Sauce with Bourbon and Grand Marnier. All my favorites in one delicious side. Cranberry sauce with turkey is one of my favorite things in the world, I will gladly take the cranberry sauce over the gravy, every time. I’ve also usually been a cranberry purest as well. I always felt adding too much to this already simply delicious fruit was just gilding the lily. But, bourbon and Grand Marnier, well, those two flavors were meant for cranberries and it’s still very basic and delicious.
When we were growing up, at my house, there was only one kind of cranberry and it came from a can. Well, scratch that, we actually bought both kinds of canned cranberries, jelly, and whole. My Aunt Ann always made a delicious homemade sauce and my Aunt Esther is known for her amazing cranberry jello salad. That’s still a mandatory item on our Thanksgiving table. But, since I really love cranberry sauce, I always make a fairly simple fresh sauce. This version is just right. Sweet, but not too sweet and full of fresh orange, orange liqueur, and bourbon! Perfection!
This recipe is so easy to make, that I’m going to say…….if you can’t make this Old Fashioned Cranberry Sauce with Bourbon and Grand Marnier, maybe it’s best if you just bring the wine. 😉🍷
“Old Fashioned” Cranberry Sauce with Bourbon and Grand Marnier
Into a heavy-bottomed, non-reactive saucepot, add 2/3 cups sugar, 1/2 cup water with 1/4 cup Grand Marnier (or you can substitute any orange liqueur) with 2/3 cups bourbon and the juice of 1 large orange, with a pinch of salt (1/8 teaspoon). Heat on medium-high until simmering and the sugar has melted.
Add 2 12 oz bags of fresh, washed cranberries, about 6 cups total. Be sure to remove any that don’t look fresh. Increase heat to high and bring to a boil. Once boiling, reduce the heat and simmer on medium-low until all the berries are starting to burst.
Mix well and let cool. Add the orange zest, then refrigerate until very chilled. Serve cold.
Cranberries are naturally full of pectin and become jelly-like once they have cooled down.
Cranberry Sauce with Bourbon and Grand Marnier
Ingredients
- 2 12 ounce bags of fresh cranberries (about 6 cups)
- 2/3 cup granulated sugar
- zest and juice from 1 large orange
- 2/3 cup bourbon
- 1/4 cup orange liqueur (Grand Marnier, Cointreau, Triple Sec)
- 1/2 cup water
- 1/8 teaspoon salt
Optional Garnish: 1 teaspoon orange zest
Instructions
- Into a heavy bottomed, non reactive sauce pot, add 2/3 cups sugar, 1/2 cup water with 1/4 cup Grand Marnier (or you can substitute any orange liqueur) with 2/3 cups bourbon and the juice of 1 large orange, with a pinch of salt (1/8 teaspoon).
- Heat on medium high until simmering and the sugar has melted.
- Add 2 12 oz bags of fresh, washed cranberries, about 6 cups total. Be sure to remove any that don't look fresh.
- Increase heat to high and bring to a boil.
- Once boiling, reduce the heat and simmer on medium low until all the berries are starting to burst.
- Mix well and let cool.
- Add the orange zest, mix well.
- Refrigerate until very chilled.
- Serve cold.
- Note: Cranberries are naturally full of pectin and become jelly like once they have cooled down.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
