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Old 11-10-2007, 08:37 PM   #21
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Grand Marnier Cranberry Sauce

This is our favourite cranberry sauce. I usually make it about two weeks ahead to allow the flavours time to meld.

Grand Marnier Cranberry Sauce

2 cups fresh cranberries
1 cup sugar
1/3 cup Grand Marnier

Preheat oven to 275°F.

Mix ingredients well in a Pyrex or ceramic baking dish. Bake for about 1 1/2 hours, stirring every 20 minutes or so. Store in a tightly covered container in the fridge.

"I don't like to say that my kitchen is a religious place, but I would say that if I were a voodoo priestess, I would conduct my rituals there."-- Pearl Bailey
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Old 11-10-2007, 09:27 PM   #22
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We grew up with both fresh and canned. Either way works fine for me.

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Old 11-10-2007, 10:20 PM   #23
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I make a cranberry pineapple sauce

1 bag cranberries
1 lrg can crushed pineapple (well drained and save the juice for part of liquid)
i just follow the recipe on the bag..add enuff water to the pineapple juice to make amount it says also add amount of sugar it says
make the cranberry sauce like it says and put pineapple in when its just about done. sometimes i add pecans
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Old 11-11-2007, 06:38 AM   #24
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I make somewhat of a compote with fresh, whole cranberries, chopped seedless oranges, vanilla, walnuts and sugar.

When I was in grammar school, and townships still had budgets for home ec classes, we made jellied cranberry sauce for our families for thanksgiving. It was delicious.
How can we sleep while our beds are burning???
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Old 11-18-2007, 11:43 AM   #25
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Triple Sec Cranberry Sauce

This is my new favorite cranberry sauce

1 bag cranberries, picked over
1 cup sugar
4 oz unsweetened cranberry juice (this is new in my area, I love it)
2 oz water
2 T Triple Sec

Combine all ingredients, except for Triple Sec, and bring to a boil. Simmer for 5-7 minutes. Remove from heat, add Triple Sec. Return to a simmer for 5 minutes. I could eat this with a spoon!
Clothes make the man. Naked people have little or no influence on society.
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Old 11-18-2007, 01:17 PM   #26
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I love the Triple Sec idea. I am going to try that next time I make cranberry sauce. Probably this Thursday.
Bryan Knox
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Old 11-18-2007, 01:47 PM   #27
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I make a cranberry sauce that we just love. It's been on the table since I had it as a guest at another table and had to have the recipe. My old recipe was yummy too - with Gran Marnier - but I like this one even better. It has cranberries (duh!), water, sugar, red wine, a touch of golden raisens, ginger, a dash of worcestershire, a tiny dash of hot sauce, etc. I know, sounds a little weird, but I'm telling you . . . my mouth is watering thinking about it!
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Old 11-18-2007, 02:07 PM   #28
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Hi Decolady ~ I noticed that your recipe is the only one that is baked. My friend gave me a recipe for baked cranberry relish and I think I may try it this year. Her recipe includes the same ingredients as yours with the addition of orange marmalade and walnuts, if desired. This should be interesting!?
Happy Thanksgiving Everyone!!
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Old 11-18-2007, 03:31 PM   #29
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I love the idea of adding Gran Marnier (how come there are never any coupons for spirits?) since I always add grated orange peel and juice to mine. Just saw a recipe the other day that called for pomegranate as well--that sounded intriguing as well as visually appealing.
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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Old 11-18-2007, 05:45 PM   #30
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I'll contribute 2 amazing cranberry recipes to the pile here. One is expensive. One is not.

Inexpensive (Credit to Emeril Lagasse):

1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarchPut the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely.

Expensive (Not sure where I got this one):

4C fresh cranberries
2C sugar
1/3C champagne cognac (Remy Martin XO--the bottles are not cheap)

-Preheat oven to 300.
-Place cranberries in a baking vessel, coat with sugar.
-Cook 1 hour. Make sure to stir after half an hour
-Add the cognac and stir to blend. Toss into mason jars and refrigerate. The longer you let it sit, the better.

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