Debra’s Cranberry Sauce with Grand Marnier
With the goal of eliminating granulated sugar from my cranberry sauce, I’ve been working on this recipe for twenty years. Using apple juice concentrate not only sweetens the tart berries but also makes the sauce a clear, bright red. It was featured in Costco Connection (December, 2024).
Ingredients
2 Cups orange juice
1 Cup frozen apple juice concentrate
2 Bags organic cranberries (12 oz./each) = 6 cups
1 Orange, skin and pith removed, coarsely chopped
1 Granny Smith apple, coarsely chopped
2–3 Tablespoons Grand Marnier*
½ Teaspoon cinnamon
¼ Teaspoon freshly grated nutmeg
¼ Teaspoon cloves
1 orange peel, finely grated, optional
Directions
- Bring orange and apple juices to a simmer over medium heat in a large, heavy pot. If you like your sauce a bit sweeter, add a few tablespoons of maple syrup to the orange and apple juices.
- Add washed and sorted cranberries and stir occasionally.
- When cranberries begin to pop, and mixture begins to foam, add orange, and stir. Cook on lowest heat for 10 minutes.
- Add apple and cook for about 30–40 minutes, stirring occasionally.
- When all cranberries are popped, the foam has subsided, and mixture has thickened, add Grand Marnier.
- Cook the sauce down on very low heat until mixture is thick and a deep, shiny red.
- Remove from heat and stir in spices and orange peel if using.**
- Allow sauce to cool and then refrigerate.
Notes
- Orange liqueur may be substituted for Grand Marnier, or, leave it out entirely.
- Be sure to turn off the heat before adding spices. If you do not, the spices will take on a woody taste.
- I love to hear how you might alter your cranberry sauce and how you used it, for example I serve it atop my Pumpkin Cheesecake, alongside pork roast, atop ice cream and slather it on turkey sandwiches.
Let me know how you enjoyed my cranberry sauce, and I’ll thank you as a Taste Tester in my next book: debra@DebraBorchert.com
