Peggy Sue's Candied Spiked Cranberry Sauce
By
Peggy Sue Ross
@peggysueross
1
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.
Ingredients
-
3(12 oz) bags of fresh or frozen cranberries
-
3 csugar
-
1/2 cgrand marnier (orange liqueur & brandy blend)
How to Make Peggy Sue's Candied Spiked Cranberry Sauce
- Preheat oven to 350 degrees
- Rinse cranberries and discard any soft berries or stems, leaves, etc.
- Lightly grease 2 jellyroll (15 x 10 x 1)pans.
- Arrange cranberries in a single layer amongst the two pans.
- Sprinkle sugar evenly over cranberries in each pan.
- Cover tightly with aluminum foil.
- Bake for 1 hour, switch oven racks after 30 minutes to ensure even baking.
- Spoon cranberries into large serving bowl.
- Add Grand Marnier (it will sizzle slightly). Let cool.
- Serve at room temperature or chill. Keeps refrigerated up to one week.