You'll need about 1 lb. of cranberries. Most are sold in 12-oz. bags, so pick up two and freeze the extra.
2 cups sugar
1/2 cup port
4 cups fresh cranberries
1/4 cup orange liqueur
How to Make It
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.
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.
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.
I was disappointed with this. It had too much of a boozy taste. I guess because the orange liqueur isn't cooked. Since I have leftover cranberries I might try it again and cook the liqueur with the rest of it. Or, I might try strips of orange rind. I do like the port in it, though. Or, I might try Milady82's idea and try orange marmalade instead of the liqueur.
I can always count on Southern Living to deliver when I need a good recipe. I feel a bit guilt giving this five stars since I didn't have two ingredients on hand but I think the substitutions I made were pretty darn close. I used Cupcake brand of Moscato D'Asti instead of port. Both are sweet dessert wines so I knew my sub would be fine. And I also subbed orange marmalade for the orange liqueur. Mainly because I'm too ornery to spend money on a bottle of liqueur Ill never use. Anyhoo, results were fantastic. Everyone loved it. I served it out of a glass pint mason jar for everyone to spoon out. Not a bit left, I was asked to bring to another turkey dinner the next day and it was hit again. Plus it was so much easier and less of a mess than the lengthy process of cranberry salad. Thanks Grandma Erma!
Super easy and tastes amazing! Made this for Thanksgiving dinner and it was a big hit. Also very beautiful looking; served it in a large, cut-glass bowl and it was the highlight of the table. Highly recommend!!