What’s Thanksgiving without the cranberry sauce? Out of all the traditional holiday sides, cranberry sauce is by far one of my favorites. It is a must have! This recipe is the perfect balance of sweet and tangy. The inclusion of orange and lime sets off the tangy flavor of the cranberries really well. Not only is this fantastic with turkey, but it is also great with cream cheese on a toasted bagel. After you try this you will say sayonara to that canned stuff!
Note: I recommend making this recipe at least 6 hours before serving. I typically do it the day before. It allows the sauce to thicken and set. If you would like to preserve this, spoon into sterilized jars, cover tightly, and refrigerate. This will last up to one month.
2 c sugar
1 orange, juice and zest of
1 lime, juice and zest of
1/4 c cider vinegar
1/4 c red wine
1/2 c dried cranberries
1 cinnamon stick
1 1/2 c fresh cranberries
1/4 c Grand Marnier or other orange liqueur
- Combine sugar, zests, juices, vinegar, wine, dried cranberries, and the cinnamon stick in a pot.
- Cook over medium-high heat until sugar dissolves, stirring constantly.
- Bring to a boil and let boil for 3 minutes.
- Fold in fresh cranberries and orange liqueur.
- Simmer and stir occasionally until most of the cranberries break open (approximately 15 minutes).
- Remove from heat and allow sauce to cool.
- Dispose the cinnamon stick and transfer to your serving dish.
- Place in the refrigerator and keep chilled until ready to serve.