this is the only cranberry sauce i will ever make. its delicious!
- 2 cups sugar
- 1/2 cup port could substitute dry sherry
- 4 cups fresh cranberries
- 1/4 cup orange liqueur we used triple sec. you could also use grand marnier
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.
stir for until cranberry skins begin to split. (approx 20 min)
lower heat to a simmer and continue cooking for approximately 20 minutes to thicken
Remove from heat, and let cool 15 minutes.
Pulse cranberry mixture in a food processor about 10 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 2 weeks.
Serve chilled or at room temperature.
Calories: 526kcal | Carbohydrates: 121g | Sodium: 6mg | Potassium: 112mg | Fiber: 4g | Sugar: 110g | Vitamin A: 60IU | Vitamin C: 13.3mg | Calcium: 8mg | Iron: 0.4mg