It might be a little early to talk alcohol, but my Boozy Citrus Cranberry Sauce has that something extra that makes it the perfect condiment for any turkey, goose, or ham dinner.
Cranberry Sauce is a simple preparation in one pot, and adding a few additional ingredients like sweet citrus essence from a tangerine, and a little Cointreau creates wonderful adult-like flavor and changes the game on cranberries. The combination of cranberries and oranges go nicely together because the tangerine mellows out the tangy cranberry taste.
You can make a batch in under 10 minutes days ahead of your dinner and store it in an airtight container in the refrigerator. If you don’t have tangerines on hand, oranges will work beautifully, and blood oranges will create an even deeper ruby hue.
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Ingredients
3 cups cranberries
1 cup tangerine or orange juice
1 fresh tangerine or orange, peeled and separated
3/4 cup granulated sugar
3 whole cloves
1/3 cup Cointreau
(Makes 1 Pint)
To Prepare:
1. In a large saucepan over medium heat, add cranberries, tangerine juice, tangerine segments, sugar, cloves and 1/4 cup water. Cook for 8 minutes, or until cranberries have popped and liquid is reduced by half. Skim off any foam from top of sauce as it cooks.
2. Remove from heat and add Cointreau, stir to combine. Let rest in pan for 15 minutes. The sauce will continue to thicken as it cools. Place in an airtight container and store in refrigerator, until ready to serve. Enjoy!
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