The holiday season is fast approaching, and for many of us, Thanksgiving is a time to gather with loved ones, count our blessings, and indulge in a feast of delicious dishes. One dish that often takes center stage is cranberry sauce. While the canned version has its nostalgic charm, and while many at my Thanksgiving table prefer the canned version, there’s something truly magical about crafting your own homemade cranberry sauce. This year, let’s take it up a notch with a zesty twist by infusing it with the bright flavors of citrus. Get ready to impress your guests with a side dish that’s not only incredibly easy to make but also adds a burst of freshness and flavor to your Thanksgiving table.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup of brown sugar
- 1 cup of water
- 1/4 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- 3/4 cup of freshly squeezed orange juice
- zest of one navel orange
- 2 tablespoons of Grand Marnier
- 12 ounces of fresh cranberries
Instructions
- Start by rinsing the fresh cranberries and removing any stems or damaged berries. Set them aside.
- In a saucepan over medium heat, combine the sugars, water, cinnamon, vanilla extract, orange juice
- orange zest, and Grand Marnier. Stir until the sugar dissolves and the mixture comes to a gentle boil.
- Add the cranberries to the saucepan and stir well. The cranberries will begin to pop and release their juices.
- This is where the citrus twist comes in, infusing your cranberry sauce with a bright, zesty flavor.
- Continue to simmer the sauce, stirring occasionally, until the cranberries burst and the mixture thickens, which takes about 10 minutes.
- Be careful while the cranberries are cooking. They do pop and burst. Place a lid on it for the first few minutes so you don’t get splattered with hot cranberry sauce.
- To speed up the process, take a potato masher and mash the cranberries being careful not to get burned. Don’t leave the lid on for too long.
- Once the cranberry sauce reaches your desired consistency, remove it from the heat. It will continue to thicken as it cools.
- Let the sauce cool completely before transferring it to a serving dish or an airtight container for refrigeration.
Tips
- You can adjust the level of sweetness by adding more or less sugar, depending on your preference.
- If you like a chunkier cranberry sauce, you can leave some cranberries whole by removing them from the heat earlier in the cooking process.
- For a smoother sauce, you can use an immersion blender to pulse the mixture slightly before cooling.
Make Ahead and Storage
The great news is that cranberry sauce can be made ahead of time, which is a lifesaver when preparing for a big Thanksgiving dinner. You can make it up to a week in advance and store it in an airtight container in the refrigerator. This allows the flavors to meld and intensify, making it even more delightful on the day of your feast.
Freezing
If you find yourself with leftover cranberry sauce, you can also freeze it. Place the sauce in an airtight container or a freezer bag, and it should keep well for up to two months. Just be sure to thaw it in the refrigerator a day or two before you plan to use it.
Cranberry Sauce Leftovers
Cranberry sauce is a versatile ingredient that can be used in many different ways. If you have leftover cranberry sauce from Thanksgiving, don’t just toss it. Get creative with these delicious ways to use the cranberry sauce you didn’t eat at Thanksgiving.
- Turkey Sandwiches
- Pancakes
- With Cheeses
- Yogurt
- Muffins and Breads
- Oatmeal
- Salad dressing
- Toast
Other Alternatives to Grand Marnier
If you’re looking to add a twist to your homemade cranberry sauce, you can experiment with different types of liquor. Some of the best substitutes for Grand Marnier include Triple Sec, Cointreau, Curacao, Brandy, Amaretto, and Orange Juice Concentrate. Each of these substitutes has its own unique flavor. I would recommend experimenting with them until you find what you love.
A Great Side Dish
Homemade cranberry sauce is not just a condiment; it’s a star side dish that can enhance the entire Thanksgiving experience. The citrus twist in this recipe adds a vibrant and zesty dimension to the classic sauce, making it the perfect accompaniment to roasted turkey, ham, or any other Thanksgiving dish. Its bold flavor, balanced sweetness, and tangy notes provide a refreshing contrast to the richness of the holiday spread.
This Thanksgiving, embrace the joy of homemade cranberry sauce with a citrus twist. Your guests will appreciate the extra effort, and your taste buds will thank you. Whether you’re a seasoned cook or new to the kitchen, this recipe is foolproof and guaranteed to impress. So, get ready to elevate your Thanksgiving table with a side dish that’s as vibrant and colorful as the season itself.
Homemade Cranberry Sauce With a Twist
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup of brown sugar
- 1 cup of water
- 1/4 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- 3/4 cup of freshly squeezed orange juice
- zest of one navel orange
- 2 tablespoons of Grand Marnier
- 12 ounces of fresh cranberries
Instructions
- Start by rinsing the fresh cranberries and removing any stems or damaged berries. Set them aside.
- In a saucepan over medium heat, combine the sugars, water, cinnamon, vanilla extract, orange juice, orange zest, and Grand Marnier.
- Stir until the sugar dissolves and the mixture comes to a gentle boil.
- Add the cranberries to the saucepan and stir well. The cranberries will begin to pop and release their juices.
- This is where the citrus twist comes in, infusing your cranberry sauce with a bright, zesty flavor.
- Continue to simmer the sauce, stirring occasionally, until the cranberries burst and the mixture thickens, which takes about 10 minutes.
- Be careful while the cranberries are cooking. They do pop and burst. Place a lid on it for the first few minutes so you don't get splattered with hot cranberry sauce. Don't leave the lid on for too long.
- To speed up the process, take a potato masher and mash the cranberries being careful not to get burned.
- Once the cranberry sauce reaches your desired consistency, remove it from the heat. It will continue to thicken as it cools.
- Let the sauce cool completely before transferring it to a serving dish or an airtight container for refrigeration.
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