ScratchThat: Drunken Cranberry Sauce

I don’t know what it is about the cranberry-orange flavor combo that keeps me coming back.

I don’t particularly like oranges. I don’t L.O.V.E cranberries. But when the two get together I just can’t get enough.

And when you add some liquor to the mix, woah baby here I come!

Drunken Cranberry Sauce:
2 cups whole, fresh cranberries
2 cups granulate sugar
1/4 cup Grand Marnier

In a medium sauce pot, heat cranberries and sugar over medium-high heat for 10 minutes. Most of the berries should burst on their own, but others may need help so don’t be afraid to smash away (let out the aggression!). Add in Grand Marnier and cook for another 5-10 minutes. Place in an oven-safe bowl and let it chill, uncovered, in the fridge for a few hours. If you don’t like your sauce cold, just let it come to room temperature a few hours before serving.


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