I’ve never been a big fan of cranberry sauce, but when I saw Grandma Erma’s Spirited Cranberry Sauce in Southern Living, I knew I wanted to try it and suspected that it may be a version that I’d like. I hosted supper club last weekend with a Thanksgiving theme, a perfect opportunity to try the recipe. The recipe was good and very easy to make. If you are cooking for a small crowd, consider making half a recipe.
Scroll down for a printable recipe.
Spirited Cranberry Sauce
1. Stir together sugar, port, and 3/4 cup water in a heavy 3-quart saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.
2. Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 3 weeks.
After refrigerating, the cranberry sauce jells.
This cranberry sauce is delicious and stars above the canned stuff that you buy at the grocery store.
Enjoying this Dish at Supper Club
I served this dish at a Thanksgiving themed supper club. I didn’t take many pictures, but I did manage to take a picture of my plate. I made the turkey, cranberry sauce, and yeast rolls. Suzanne made the corn casserole and Nicole made the spinach and roasted butternut squash salad. Both side dishes were outstanding!
I’m planning on using some of the leftover cranberry sauce on grilled turkey and cheese sandwiches this week. If you have other suggestions for ways to use cranberry sauce, I’d love to hear them.