Did you catch Angie on Breakfast TV this week? She was talking Holiday Side Dishes and we have all three recipes available online now! Enjoy her Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas, Homemade Citrus Cranberry Sauce with Grand Marnier (listed below) and Roasted Pear & Arugula Salad with Cranberries and Maple Vinaigrette!
Homemade Citrus Cranberry Sauce with Grand Marnier
Ingredients:
- 1 small orange, seedless & unpeeled
- 1/4 cup fresh squeezed orange juice
- 2 tsp orange zest
- 2 tbsp lemon juice
- 1 cup white sugar
- 3 cups fresh or frozen cranberries (1 bag)
- 2 tbsp orange liqueur (grand marnier or triple sec)
- *Available from Well Seasoned
Instructions:
- In a food processor finely chop orange, and set aside.
- In a large saucepan combine orange juice, citrus zest and sugar. Bring to a boil over high heat, stirring frequently until sugar dissolves.
- Stir in cranberries and chopped orange, continue to cook stirring frequently until the berries start to burst. Remove from the heat, stir in the orange liqueur, let cool. The sauce will thicken as it cools.
- Store in mason jars in the fridge for 3 weeks, or keep in the freezer for up to 6 months.
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Chef's Tip: For a non-alcoholic version, add more orange juice and remove liqueur. Tie a bow around the jar and give as a hostess gift all season long!
Prep Time:
10 Minutes
Cook time:
30 Minutes
Yield: Serves 4 as a side
