Cranberry Sauce with Port and Orange Liqueur
Adapted from the November 2008 Southern Living called Grandma Erma's Spirited Cranberry Sauce, by Mary Allen Perry. I revised slightly to reduce sugar and added chopped. Diced apples. The recipe printed was a little confusing when adding water since it was not listed as an ingredient, so here is the adapted version I tested and posted.
- Preparing Time: 10 minutes
- Total Time: 2 hours and 10 minutes
- Served Person: 12
sweet
tangy
thankgiving
spread
cranberries
southern
side dish
winter
savory
fall
savoryside
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup water
- 3 cups fresh cranberries
- 1/2 cup red apples (skin on) diced
- 1/2 cup green apples (skin on)
- 1.5 cup sugar
- 3/4 cup port
- 1/4 cup orange liqueor to be topped off last
- Carbohydrate 24.7171500517251 g
- Cholesterol 0 mg
- Fat 0.052325 g
- Fiber 1.49899998307228 g
- Protein 0.1621 g
- Saturated Fat 0.005755 g
- Serving Size 1 1 Serving (85g)
- Sodium 2.41633333366725 mg
- Sugar 23.2181500686528 g
- Trans Fat 0.02084 g
- Calories 122 calories
Blend sugar, port and the 1/4 cup water and add to a stovetop saucepan. Add cranberries and bring to a boil cooking over a medium-high heat. Stir often until cranberry skins begin to split. Remove from stove and allow to cool for 15 minutes. Pulse the cranberry port mixture into a food processor and pulse until almost pureed. Then, add orange liqueur and stir until incorporated. Place in a serving bowl, cover and chill for at least 4 hours before serving. (Can be made at least 2 days before dinner party)
