Thread: Cranberry Sauce

Zest the orange and the lemon. Juice the orange and the lemon. You should have 1/2 cup of juice from the orange and ¼ cup of juice from the lemon. Place those ingredients in a 4-quart sauce pan.

Pick through and wash the cranberries in a colander and then add them to the pan. Add the sugar and water to the pan and stir. Over medium-high heat bring quickly to a boil, lower heat to a simmer. Cover and simmer for 10 minutes. Stir occasionally.

Cranberries will pop and sauce will be quite thick. Remove sauce to a bowl and let cool to room temperature. If you want to add the Grand Marnier, now would be the time. Add just one tablespoon per cup. Cover and place in the refrigerator. This sauce will keep at least three days covered in the refrigerator and is better when made at least one day ahead of time.

Yield: 4 cups