Peggy Sue's Candied Spiked Cranberry Sauce

Peggy Sue Ross

By
@peggysueross

A grown-up version of a whole berry sauce.

You can vary this recipie in several ways: use your favorite spirit or liqueur (such as brandy), add toasted nuts (walnuts or pecans), add dried fruits (orange rind or mango), etc.


Featured Pinch Tips Video

Comments:

Serves:

5 1/2 Cups

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3
(12 oz) bags of fresh or frozen cranberries
3 c
sugar
1/2 c
grand marnier (orange liqueur & brandy blend)

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
Rinse cranberries and discard any soft berries or stems, leaves, etc.
3
Lightly grease 2 jellyroll (15 x 10 x 1)pans.
4
Arrange cranberries in a single layer amongst the two pans.
5
Sprinkle sugar evenly over cranberries in each pan.
6
Cover tightly with aluminum foil.
7
Bake for 1 hour, switch oven racks after 30 minutes to ensure even baking.
8
Spoon cranberries into large serving bowl.
9
Add Grand Marnier (it will sizzle slightly). Let cool.
10
Serve at room temperature or chill. Keeps refrigerated up to one week.

About this Recipe

Course/Dish: Fruit Sauces, Other Sauces
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegan
Other Tag: Quick & Easy