My family wasn’t a big fan of cranberry sauce until I served them this special recipe one Thanksgiving dinner. The texture and taste is just the perfect blend. And what’s even better is that this recipe is whipped up in 5 minutes then you let the oven do the rest! Nuts are optional so feel free to add walnuts or pecans if you are a nut lover. If not simple and spiked is just as delicious. This is a must try for your Thanksgiving feast!
Make the cranberry sauce at least 1 day ahead so that it can be refrigerated overnight to thicken up nicely.
- 2 (12oz packages) of fresh or frozen cranberries (I prefer fresh)
- 3 ½ cups sugar
- ¼ cup of Grand Marnier (orange Liqueur)
- orange peel from 1/2 an orange
- 1 ½ cups toasted pecans or walnuts, coarsely chopped (OPTIONAL)
Preheat oven to 350F. Rinse and drain cranberries and place in a 15x10x2 inch glass baking pan. Stir in sugar and mix well with the cranberries. Remove the skin from 1/2 an orange and slice it into strips and combine with the cranberry and sugar. Cover the glass pan tightly with foil and place in the oven. The total cooking time will be 1 hour and 20 minutes, but be sure to mix every 20 minutes!!! Set a timer for 20 minute intervals and remove the baking dish from the oven, remove the foil and mix the cranberries. When your done mixing, make sure to cover with foil again before returning to the oven. Bake until cranberries burst and sauce is beginning to thicken. Remove foil and cool completely. Once cooled add the Grad Marnier and if you are adding nuts stir them in at this time. I like to split the mixture into 2 bowls and only add nuts to one of the cranberry sauce bowls. That way you satisfy the nut lovers too! Add ¼ cup freshly squeezed orange juice to taste if desired. Transfer to bowl and serve. Sauce can be prepared 2 days ahead. Cover and refrigerate.
*** makes 12 servings ***