Happy Thanksgivukkah everyone!
This is going to be a quick post because we’re in the midst of Thanksgiving cooking madness and if I’m gone too long, Matt will glaze the dog and confit the chickens.
If you haven’t made your cranberry sauce yet (don’t panic, there’s still time!), this is a very simple, tasty recipe that is ready in minutes. You’ll want to cool it before serving and the great thing about it is you can make it up to 2 weeks ahead (if you keep it refrigerated in an airtight container).
This is a great place to use Cointreau (orange liquor) if you have it, but Triple Sec is also great and much more affordable. You can also leave the alcohol out completely and just use the orange juice and spices.
You’re aiming for a balance of tartness (more berries) and sweetness (more sugar) – it’s not a bad idea to have extra of both on hand in case you decide you want to shift the flavor either way.
No need for any thickeners here because cranberries have natural pectin which will activate once the berries burst. Don’t worry if the cranberry sauce if a little thin in the pot, it will thicken quite a bit as it cools.
It’s obviously fantastic with turkey and stuffing, but we also love to use it in this Cranberry Whisky Cocktail!
Cranberry Sauce with Cointreau
Ingredients
- 1 1/2 pounds 2 bags fresh or frozen cranberries, rinsed
- 1 1/2 cups sugar
- 1/4 – 1/3 cup water depending on how juicy the oranges are
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 oranges zested and juiced
- 1/4 cup Cointreau or other orange liqueur (like Triple Sec)
Instructions
- In a medium pot, combine the cranberries, sugar, salt, and zest. Add the orange juice to a measuring cup and top with water so you have 2 cups of liquid, total. Add to pot with cranberries. Stir to blend.
- Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, nutmeg and Cointreau. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Allow to cool before serving. It will get quite a bit thicker when chilled.
Notes
I love this recipe! I linked from my site.
Thank you! So glad you liked it!
5
I love this recipe. My only changes are that I zest 1 orange, use less water and slice the orange, and use allspice for a little kick instead of nutmeg. I’m considering using Fireball whiskey this year just for giggles.
How can you love the recipe when you altered it and didn’t try as it was written? Lol.
This recipe is fantastic! We loved every bite. Perfect as-is.
I LOVE this recipe. i usually make 2 batches, one for the big day and one for me to eat while i am cleaning up, it is that good. thanks so much
Ang
Can you freeze it ?
Yes! You can freeze it in an airtight container for up to 3 months.
Amazing cranberry sauce! We celebrated an early Christmas dinner in order to be at another dinner on Christmas Day! I’ve never made cranberry sauce before…it was so easy to make and we all loved the flavours! So glad that I doubled the recipe to gift on Christmas Day! Absolutely no need to alter this recipe!!!
Loved this so much that we doubled the recipe and had it over vanilla ice cream a few days later, yum.