A cranberry sauce holds the Thanksgiving dishes together but you don’t want to spend too much time on it. Our recipe is quick and delicious.
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 next year, you can make it up to 4 days ahead.
This is a great place to use Cointreau (orange liquor) if you have it, but Triple Sec is a fine, much more affordable alternative.
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 taste either way.
Cranberry Sauce with Cointreau
- 1 1/2 pounds 2 bags fresh or frozen cranberries, rinsed
- 1 1/2 cups granulated 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
- 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.