I made this at Thanksgiving and it was fantastic! The whole family absolutely LOVED it, even the picky ones! I made a single batch (because I wasn't sure how it would taste) and added 1//2 of a small package of Black Cherry Jello because it didn't look like it would jell enough. I let it sit overnight in the refrigerator. Wonderful! Next time we might just skip the food processor step -- or just process 1/3 or 1/2, then add back to the rest. I like the cranberries whole.
Grandma Erma's Spirited Cranberry Sauce
More From Southern Living
Cool: 15 Minutes
Chill: 8 Hours
- 2 cups sugar
- 1/2 cup port
- 4 cups fresh cranberries
- 1/4 cup orange liqueur
- 1. Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.
- 2. Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 2 weeks. Serve chilled or at room temperature.
- Note: For testing purposes only, we used Grand Marnier for orange liqueur.
- Turkey Tenderloins With Cranberry Sauce: Preheat oven to 400°. Sprinkle 1 1/2 lb. turkey tenderloins with 1 tsp. each salt and freshly ground pepper. Place tenderloins in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 170°. Brush tenderloins with Grandma Erma's Spirited Cranberry Sauce. Garnish with fresh sage or rosemary and currants, if desired. Makes 4 servings. Prep: 10 min., Bake: 25 min.
Only you will be able to view, print, and edit this note.Add Note