- 1 bag fresh cranberries
- 1 cup orange juice (not from concentrate; I use high pulp)
- 3/4 cup organic turbinado sugar
- 1 orange
- Optional: Grand Marnier
Combine orange juice and sugar in saucepan, stir to dissolve well, bring to boil. Once at a boil, turn down and simmer about 5 minutes; stir occasionally. Add fresh cranberries and simmer as they pop. This will take about 15 minutes and you will need to stir occasionally. Simmer, do not boil the cranberries; if this is splattering, the heat is too high. Once the berries have popped and this thickens up, add orange zest, amount to your liking. I use about 2 tsp. Zest longer pieces of peel for decoration. If you’d like to add Grand Marnier, add it once the sauce is removed from the heat. Place in dish, top with decorative zest, and refrigerate until ready to serve. Leftovers also make a delicious topping on vanilla bean ice cream. Bon Appetit!
