Cranberry sauce is the unsung hero of the Thanksgiving dinner. It's the glue that holds the meal together; it refreshes your palate and is a relief from all the heavy and rich foods. It sparkles. This recipe calls for candied orange peel. You can use store-bought or homemade. Orange flavors go especially well with turkey.
Orange-Scented Cranberry Sauce
Makes about 5 cups
- 1 1/2 cups granulated sugar
- 1 1/2 ounces (about 4 pieces) candied orange peel, coarsly chopped (See headnote.)
- 24 ounces fresh or frozen cranberries
- 1 1/4 cups water
- 1/4 cup orange liqueur, such as Grand Marnier
- 1/2 teaspoon Diamond Crystal kosher salt
1. Put the sugar and candied peel in the bowl of a food processor fitted with the metal blade. Process for about 1 minute, until the peel is finely minced and the sugar is evenly moistened and fragrant with orange essence.
2. Combine all the ingredients in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer. Cook for 6 to 8 minutes, stirring occasionally, until the sugar is entirely melted and cranberries begin to burst. Stir again and cook for about 3 minutes longer until most of the cranberries have burst and the mixture has thickened. Remove from the heat and allow to cool completely.
3. Transfer the cranberry sauce to a covered container and place in the refrigerator for at least 3 hours, until chilled.
STORAGE: The sauce can stay in a covered container in the refrigerator for up to one week.
