You can "spike" your cranberry sauce by stirring in 1 to 2 tablespoons orange or black currant liqueur at the end. If you like it spiced, stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
1 navel orange
1 cup sugar
1/4 cup water
1 (12-ounce) package fresh cranberries
How to Make It
Grate orange to yield 2 teaspoons rind. Cut orange in half; squeeze to yield 1/2 cup juice. Combine rind, juice, and remaining ingredients in a small saucepan; bring to a boil. Reduce heat to low, and simmer 7 minutes or until cranberries begin to pop. Remove from heat; cover and refrigerate at least 30 minutes.
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