Cranberry Sauce with Port and Orange Liqueur
Adapted from the November 2008 Southern Living called Grandma Erma's Spirited Cranberry Sauce, by Mary Allen Perry. I revised slightly to reduce sugar and added chopped. Diced apples. The recipe printed was a little confusing when adding water since it was not listed as an ingredient, so here is the adapted version I tested and posted."This holiday favorite has been transformed for your family traditional holiday meal. Must try this-even grandma approves. " - LauraGalceran
Yield: 12 Servings Ready in 2 hours, 10 minutes
14 people trying soon
Cranberry Sauce with Port and Orange Liqueur Preparation
Blend sugar, port and the 1/4 cup water and add to a stovetop saucepan. Add cranberries and bring to a boil cooking over a medium-high heat. Stir often until cranberry skins begin to split. Remove from stove and allow to cool for 15 minutes.
Pulse the cranberry port mixture into a food processor and pulse until almost pureed. Then, add orange liqueur and stir until incorporated. Place in a serving bowl, cover and chill for at least 4 hours before serving. (Can be made at least 2 days before dinner party)
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