It wouldn’t be Thanksgiving dinner without cranberry sauce, I just couldn’t do it. Over the years I have tried adding different spices and flavor combinations to the standard cranberry sauce to give it a different flair.
I’ve grated a granny smith apple into the mix, tried the zest and juice from various citrus fruits and even added small amounts of cinnamon and freshly grated nutmeg. They were all good, but I still felt I could do a little better.
This year I think I’ve finally found the right mix of things. Not that it will stop me from experimenting again next year.
grand marnier scented cranberry sauce
software
- 1 bag cranberries, washed
- 1 cup water
- 1 cup granulated sugar
- Zest and juice of one orange
- 1 vanilla bean split and scraped
- 1 shot Grand Marnier liqueur
- Pinch of kosher salt
assemblage
- Bring the water to a boil and dissolve the cup of sugar
- Add the cranberries let them cook for five to seven minutes
- As the cranberries begin to swell and burst add the orange zest and juice and vanilla bean pulp (you can also toss in the actual beans for a few minutes if you want)
- Stir to combine and cook for three more minutes
- Pour in the shot of Grand Marnier and cook for about a minute, add the kosher salt and then remove from the heat
- Allow to cool before refrigerating
- Can be made a day or two in advance
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About PJ Mullen
