FoodBanter.com - View Single Post - Cranberry Sauce

ryannosaurus

On Sat, 3 Nov 2012 08:17:46 -0800, (Judy Haffner)
wrote:

>
>Do you have a preference? I usually will make my own, following the
>directions on the bag of fresh cranberries, but I like the canned also,
>and ONLY the whole berry kind. I don't care for the jellied sauce,
>though have used it in salads with Jell-O, etc., but not to just eat.
>
>If you have a favorite cranberry sauce that you make, perhaps you could
>share it here? Ocean Spray use to have a cranberry-orange and also a
>cranberry-raspberry sauce, that was in a container, other than a can,
>and I would get the one with orange for a special cake I liked to make
>for the holidays, but I haven't seen that now in a couple of years?
>
>Yesterday I saw this recipe, that I might try. What do you think?
>
>1 cup fresh cranberries
>1 cup sugar
>1/3 cup Grand Marnier
>
>It said to prepare two weeks before using (that seems like a long
>time!?)
>
>Mix in a Pyrex baking pan and bake for 1-1/2 hours at 275, stirring
>about every 20 minutes. When cold, put in a tightly covered container
>and store in the refrigerator. Best if served at room temperature.
>
>I guess I would need to make it this coming week, so it would be ready
>to serve for Thanksgiving.
>
>Judy

I've been making my own the past few years, since I discovered this
brandied cranberry recipe (fairly similar to yours, less sweet). I
usually make it the day before.

http://www.simplyrecipes.com/recipes...d_cranberries/