My affinity for cranberries comes from multiple childhood field trips to cranberry bogs. Have you ever been to a cranberry bog? They’re beautiful, mysterious places, a little chilly and a lot beautiful.
Even more beautiful? You can make this cranberry sauce the Saturday before Thanksgiving.
It’s good for up to SEVEN days before Thanksgiving. Just get this staple out of the way early and don’t even think about it until the great fridge unloadening.
3/4 cup of water
1 cup sugar
1/2 teaspoon salt
1 orange worth of orange zest
1 package fresh or frozen cranberries (12 ounces)
2 tablespoons orange liqueur (Grand Marnier or Triple Sec or Cointreau or Patron if you’re fancy like that)
Heat the water, sugar, salt and orange zest together in a saucepan over high heat until bubbling.
Turn the heat down to medium and add the cranberries. Continue to cook until a little more than half the cranberries have burst or 5 minutes (whichever comes first).
Off heat, stir in the orange liqueur.