Sunday, October 3, 2010

Cranberry Sauce

adapted from


  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 (12 ounce) package fresh cranberries
  • splash Apricot Brandy or Gran Marnier (optional) 


  1. In a medium saucepan over medium heat, dissolve the sugars in the orange juice and water stir in a splash of Apricot brandy or Gran Marnier if desired. Mix in the cranberries, and cook until they start to pop (about 10 minutes). Lower heat to medium -low and cook for a remaining 5-10 minutes. Remove from heat,  and transfer to a bowl. Cranberry sauce will thicken as it cools. 
  2. Best if made 2 days in advance! 

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