Once cooler weather comes around and Thanksgiving is in our sights, cranberries are EVERYWHERE in the grocery stores! This recipe is great for the holidays and is even delicious on top of a sandwich made with the leftovers! {No judgement zone.}
I personally love cranberry sauce because it adds that tartness you need to cut through the normally heavy and fatty food served around the holidays. Not to mention how easy homemade cranberry sauce is to make compared to all the other holiday dishes you’re making. This recipe is great to use with fresh cranberries and also frozen. I tend to have a bag in the freezer since there are cranberry buy one get one free sales in the stores and frozen cranberries seem to work for any recipe!
This recipe has a little orange liquor in it, but if you don’t have it or opt out from booze, feel free to leave it out.
Orange {Liquor} Cranberry Sauce
– 1/2 cup water
– 1/2 cup triple Sec
– 12 oz cranberries, fresh or frozen
– 1 diced granny Smith apple
– 1/4 tsp ground clove
– 1/4 tsp ground cinnamon
– 1/4 tsp ground ginger
-zest of orange and lemon
1. Combine all ingredients in a large pot except the zest and let simmer for thirty minutes.
2. Once all cranberries have popped and the apple pieces are cooked through turn off the heat and add the zest of 1 lemon and 1 orange.
I make this cranberry sauce a few days ahead and store in the fridge. It’s great served warm and room temperature too.
If you make this recipe, I’d love to hear what you think about it! Feel free to tag me on Instagram too so I can see you’re cranberry sauce!