Homemade Cranberry Sauce
We’re not shaming the can, but once you taste this version with orange zest and Grand Marnier? You’ll never go back.
🥄 A Little Spoonful of Sass...
Canned cranberry sauce has its place (usually at your uncle’s plate, untouched but insisted upon). But this homemade version? She’s bright, a little tart, a little sweet, and just boozy enough to keep your taste buds interested.
With fresh cranberries, citrus, and a splash of Grand Marnier (or orange juice if you’re keeping it kid-friendly), this cranberry sauce is more than a side—it’s a statement. Make it ahead, let the flavors mingle, and enjoy the compliments that roll in like gravy on dressing.
🍴 Servings:
Makes about 2 cups (serves 6–8)
⏱️ Time Breakdown:
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
🛒 Grocery List:
12 oz fresh cranberries
3/4 cup granulated sugar
1/2 cup water
1/4 cup orange juice (fresh squeezed if possible)
1 tbsp orange zest
1–2 tbsp Grand Marnier or other orange liqueur (optional but fabulous)
Pinch of salt
👩🍳 Directions:
1. Simmer it down:
In a medium saucepan over medium heat, combine cranberries, sugar, water, orange juice, and salt.
2. Add the flavor:
Bring to a simmer, stirring occasionally. Let cook for 10–15 minutes, or until most of the cranberries burst and the sauce thickens.
3. Finish it off:
Remove from heat and stir in orange zest and Grand Marnier. Taste and adjust sweetness if needed.
4. Let it rest:
Cool completely. Sauce will thicken as it cools. Store covered in the fridge for up to a week.
📝 Southern Tip:
Make it ahead and don’t rush the chill.
It’s even better the next day once the flavors have had time to settle. Plus, one less thing to cook on Thanksgiving morning? Yes please.
💡 Serve It With:
Herb Butter Roasted Turkey
Cornbread Dressing
On a leftover sandwich with mayo, turkey, and a little gravy (trust me)
Or stirred into cream cheese as a quick dip with crackers—chef’s kiss
With citrus in the pot and no can in sight,
Southern Charm Style 🍊💛
Lilly-
