I’ve never been a big fan of cranberry sauce, but when I saw Grandma Erma’s Spirited Cranberry Sauce in Southern Living, I knew I wanted to try it and suspected that it may be a version that I’d like.  I hosted supper club last weekend with a Thanksgiving theme, a perfect opportunity to try the recipe.  The recipe was good and very easy to make.  If you are cooking for a small crowd, consider making half a recipe.

Scroll down for a printable recipe.

Spirited Cranberry Sauce

Ingredients

2 cups sugar
1/2 cup port
4 cups fresh cranberries
1/4 cup Grand Marnier

Procedure

1.  Stir together sugar, port, and 3/4 cup water in a heavy 3-quart 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.

2.  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 3 weeks.

After refrigerating, the cranberry sauce jells.

Enjoy

This cranberry sauce is delicious and stars above the canned stuff that you buy at the grocery store.

Yield: 3 1/2 cups

Spirited Cranberry Sauce

Print

This version of cranberry sauce is extra tasty due to the addition of port and Grand Marnier.

Ingredients

• 2 cups sugar
• 1/2 cup port
• 4 cups fresh cranberries
• 1/4 cup Grand Marnier

Instructions

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 3 weeks.

Elsie is the star dessert maker in our group.

If you aren’t yet drooling over Elsie’s pecan and caramel tart, you will now.

I’m planning on using some of the leftover cranberry sauce on grilled turkey and cheese sandwiches this week.  If you have other suggestions for ways to use cranberry sauce, I’d love to hear them.