Grandma Erma's Spirited Cranberry Sauce

Photo: Iain Bagwell; Styling: Angie Mosier

You can keep this reader recipe on hand up to 3 weeks, so it's great for leftovers. Serve it chilled or at room temperature.

Yield: Makes about 3 1/2 cups
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 20 Minutes
Total: 8 Hours, 35 Minutes


Ingredients

  • 2 cups sugar
  • 1/2 cup port
  • 4 cups fresh cranberries
  • 1/4 cup orange liqueur

Preparation

  1. 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. 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 3 weeks.
  3. Note: We tested with Grand Marnier for orange liqueur.
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