City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Cranberry Sauce with Orange and Grand Marnier

1 c. water

1 c. sugar

12-oz. bag of fresh cranberries, rinsed and drained

1 t. grated orange peel

6 T. Grand Marnier

Combine the water and sugar in a medium saucepan and bring it to a boil. Add the cranberries and return to a boil. Reduce the heat and boil the sauce gently for 10 minutes, stirring occasionally. Stir in the grated orange peel and liqueur. Fill clean, hot jars and seal them using the boiling water canning method. Process for 10 minutes. Serve the sauce with turkey and ham and add it to your leftover turkey sandwiches. Makes about 6 250-mL jars.

Sauces, Dressings & Condiments