Wishing you and your family a wonderful Thanksgiving! And for an added treat, I wanted to share my favorite Thanksgiving cranberry recipe ... Enjoy!!!
Yield: About 1 Pint
- 12 ounces fresh cranberries
- 1 cup water
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons Grand Marnier
- canned pear halves (homemade or store bought)
- Fresh grated orange rinds or minced mint leaves
Wash and pat dry cranberries. In a medium sauce pan, combine water and sugar. Stir ingredients over a low heat setting until sugar is dissolved. Add cranberries to the mixture and continue cooking for an additional 5 to 7 minutes until the cranberries start to pop.
Mash the cranberries with a wooden spoon, reduce the heat to low, then add in the ground cinnamon and Grand Marnier. Mix well and let it simmer until it becomes a nice texture, about 5 to 10 minutes. Remove from the heat. Allow cranberry sauce to cool completely and refrigerate until ready to serve.
For a special presentation, place a scoop of the cranberry sauce into individual pear halves (hallowed out orange halves can be substituted) and garnish with grated orange rinds or minced mint leaves.
The cranberry sauce can be prepared up to 1 week ahead of time, covered and refrigerated. Do not spoon sauce into pear halves until ready to serve. Serve at room temperature or chilled.