Grand Marnier Cranberry Sauce With Oranges

1. 1

   Grate 2 teaspoons zest from the oranges and set aside.

2. 2

   Using a sharp knife, cut away and discard the thick white pith from the oranges. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off the excess juice. (If you add the juice to the pan, it will be too watery.).

3. 3

   In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.

4. 4

   During the last few minutes, stir in the orange sections.

5. 5

   Remove from the heat and stir in the Grand Marnier.

6. 6

   Cool completely.

7. 7

   The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.