Cranberry Sauce, the tart scarlet fruit cooked down into a fragrant puree, compliments any turkey, goose or ham dinner. The sauce can vary depending upon what is added to the berries during cooking. Some, prefer their sauce straight with no additions, while others, like me, prefer to get creative, and whip up something slightly adventurous.
Cranberry Sauce is a simple preparation, even if you add a few ingredients to spruce it up. This year I decided to go with essence of sweet citrus and add tangerine, and a little Cointreau for an adult-like flavor. The combination of cranberries and oranges go nicely together because the citrus mellows out the tangy cranberry taste.
You can make a batch in under 10 minutes, days ahead of your dinner and store in an airtight container in the refrigerator. If you don’t have tangerines on hand, oranges will work too. Happy Holidays.
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)
1. In a large saucepan over medium heat, add cranberries, tangerine juice, tangerine, 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!