Orange Cranberry Sauce with Grand Marnier

Orange Cranberry Sauce with Grand Marnier makes traditional cranberry sauce a new favourite side dish for Thanksgiving, or any other time of year. If you have any extra, you can serve it with pork, put it into baked goods, and one of my favourites: top a wheel of brie with a few spoonfuls, and cover with puff pastry. Once baked, it's a gorgeous centerpiece to a cheese board. So you might want to make a double batch for the upcoming holiday season.

2 whole seedless oranges, zested then peeled and separated into about 6 parts
1 tsp. orange zest, freshly grated
12 oz fresh cranberries
¾ cup sugar (6 oz)
2-3 Tbsp. Grand Marnier

Put the orange slices in a small food processor or blender and make into purée.

Place the puréed orange in a small pot with the orange zest and sugar. Bring to a boil, then simmer for 5 minutes, stirring occasionally. Add the cranberries and cook, continuing to stir occasionally, over medium heat, for about 10 minutes.

The cranberries will break and pop, and eventually look like cranberry sauce. Stir in the Grand Marnier liqueur and remove from heat.

Serve hot or cold.

Will keep in the refrigerator for 5-6 days, freezes well also.

Makes 6 servings.

Nutrition Information:
Yield: 6 Serving Size: one serving: Amount per Serving: Calories: 63, Total Fat: 0g, Carbohydrates: 13g, Protein: 0g