This is so so.. I made it exactly to the recipe using Grand Marnier. To me it was a bit to sweet. I would not make it again. Not necessarily a bad thing, but you could still taste the alcohol / wine in the finished recipe.
Grandma Erma's Spirited Cranberry Sauce
Photo: Iain Bagwell; Styling: Angie Mosier
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Total: 8 Hours, 35 Minutes
- 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 3 weeks.
- Note: We tested with Grand Marnier for orange liqueur.
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