Growing up we always had the jellied cranberry sauce out of the can with our Thanksgiving dinners, and of course I always loved it. But as I started to do more cooking as an adult, along with my changing taste, I wanted to make more of the canned items I liked as a kid from fresh ingredients. This recipe is unique in the way that it incorporates a little citrus tang to the flavor of the cranberries. Also instead of using all white sugar in this recipe, brown sugar is used to give the sauce a little bit of a richer flavor. Then there is the optional liquor you can add to the cranberry sauce.
1 12oz bag of fresh cranberries
3/4 cup orange juice
2/3 cup of brown sugar
1/3 cup white sugar
2 T. of orange liqueur (optional)
Rinse off the cranberries and place them in a pot along with the orange juice and sugars. Heat pot over medium high heat and stir. Once the mixture becomes hot you will begin to hear the cranberries pop. Let cook for 15-20 minutes. Remove the mixture from the heat and add your liqueur. Let mixture cool and store in the frig. The cranberry sauce will jell up as it cools down.
Shred some orange peel for garnish and enjoy!
Wishing you all a very happy Thanksgiving day!
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