Cranberry Sauce

I can’t recall one Thanksgiving in the past 30+ years that I wasn’t asked to prepare this simple cranberry sauce. Once you’ve tried it, you are “hooked!”

1  12 oz. package of fresh cranberries (can be previously frozen)

1 cup water

½ cup sugar

½ 13 oz. jar of apricot preserves (I use Bonne Maman)*

1 shot of Grand Marnier*

½ cup slivered almonds (optional, and I rarely add)

Place cranberries in a colander, rinse and remove stems and overripe berries.

In a large stock pot, add water and sugar and heat over a medium flame until sugar dissolves, about 2-3 minutes;  add cranberries and continue cooking over medium heat until berries pop, approximately 10 minutes.

Lower the heat and add preserves, mixing well with a wooden spoon.  Once combined, turn off  the heat and add the Grand Marnier. 

Cool and then refrigerate;  add almonds as garnish after placing in serving dish. (Almonds are optional;  pecans are good too.)

Serves 6

*Regarding the preserves and liqueur, you really can use any you like.  I have tried many combinations, and you can safely substitute according to your preference.  My favorite pairings are:  either apricot or peach preserves with Grand Marnier and peach or raspberry preserves with Chambord Liqueur.