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Grand Marnier Cranberry Sauce
By Cox News Service
Fresh orange zest, sections and liqueur give a citrus note to fresh cranberry sauce. The relish, which can be made in 15 minutes, can be refrigerated in an airtight container for a week.
Makes 9 servings
2 large navel oranges
1 (12-ounce) bag cranberries
1 cups granulated sugar
1 cup water
2 tablespoons Grand Marnier or other orange-flavored liqueur or thawed orange juice concentrate
Grate 2 teaspoons of zest from the oranges and set aside. Using a sharp knife, cut away and discard the white pith. Carefully cut between the membranes to release the orange sections. Set the sections aside.
In a heavy saucepan over medium heat, combine cranberries, sugar, water and zest. Bring to a boil, stirring often to dissolve the sugar. Reduce heat to low and simmer until mixture is thickened and cranberries have burst. During the last few minutes, stir in orange sections. Remove from heat and stir in Grand Marnier. Cool completely.
--Adapted from Thanksgiving 101 by Rick Rodgers (Broadway, $15).
Approximate nutritional analysis per serving: 173 calories, no fat, no cholesterol, 2 mg sodium.
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