It wouldn’t be Thanksgiving in our family if I didn’t make my classic Orange Cinnamon Cranberry Sauce. It is just one of those dishes I’ve been making for as long as I can remember and always a crowd favorite. There is just something about the tart, fresh cranberries, the sweetness of the maple syrup, and the underlying orange flavor from the Grand Marnier. It is familiar and comforting, always.
For the wine pairing, I wanted to try the Portuguese red I was pairing with the turkey and Mushroom & Leek Bread Pudding. Amazingly, it complements this side dish too. The notes of red fruit and nicely balanced acidity pair well with the tart and not overly sweet sauce.
Orange Cinnamon Cranberry Sauce
November 21, 2021
: 4-6
Ingredients
- Zest and juice of 1 orange
- 3 tablespoons of maple syrup
- 1 tablespoon Grand Marnier
- 1 bag of fresh cranberries
- 1 cinnamon stick
- Pinch of salt
Directions
- Step 1 In a medium saucepan, combine maple syrup, orange juice, orange zest and Grand Marnier over medium heat. Stir to combine.
- Step 2 Next, stir in the cranberries, salt, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently (about 5 minutes).
- Step 3 Continue cooking, for about 5 minutes, or until all or most of the cranberries have popped and most of the liquid has been absorbed. Remove from the heat and remove cinnamon stick. Let cool for 20 minutes. Cover and refrigerate until ready to use.
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