Couldn't find my usual recipe so I tried this instead. It was good, but not the best I've ever made. Very soupy. Didn't thicken well. Needed to drain off extra liquid. Not sure why. Just seemed very ordinary to me. No better than the recipe on the back of the cranberry package. And I bought a bottle of port just to make this.
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
More From Southern Living
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. 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 3 weeks.
- Note: We tested with Grand Marnier for orange liqueur.
Grandma Erma's Spirited Cranberry Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Gifts, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- COOKING METHOD: Food Processor
- OCCASION: Christmas, Thanksgiving
- PUBLICATION: Southern Living
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Grandma Erma's Spirited Cranberry Sauce
Southern Living
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