Thanksgiving Sides - Take 2: Cranberry Walnut Sauce with an Orange Twist
I found this recipe 20 years ago in a Bon Appetit magazine tucked away in a page full of recipes. I have tweaked it a bit but I warn you - it has an obscene amount of sugar. I tried cutting it way down but that did not work so I advise using the full amount listed (I did end up cutting down on the original amount a bit to appease my guilt!) and just keep in mind an old adage my mother and grandmother used to repeat "everything in moderation" and "a little bit goes a long way". Mangia Mindfully and enjoy the wonderful flavors.
Cranberry Walnut Sauce with an Orange Twist
(5 minute prep, 75 minute baking time)
Ingredients:
2 - 12 ounce bags of fresh cranberries
3 cups of sugar (I use organic cane sugar but white sugar does the trick!)
1 1/2 cups walnuts (whole or pieces), toasted*
2 tablespoons of water
1/4 cup Grand Marnier or any orange liquor
Instructions:
1. Preheat oven to 350 F
2. Rinse and drain cranberries then place in a 9x13 (approximately) Pyrex baking dish
3. Stir in sugar and water, mix with a spoon
4. Cover with foil and bake for 1 hour - mixing every 20 mins or so
*During one of those 20 minute intervals, you can place the walnuts on a baking sheet and toast right in the oven (just don't leave them for anything over 25 mins or they will burn!). When cooled, chop slightly if using whole walnut pieces (some whole pieces look nice...don't worry about chopping uniformly!)
5. Remove from the oven, uncover carefully (it will be hot and sticky!) and add the toasted walnuts and orange liquor, then bake another 15 minutes, uncovered
6. Cool completely
Note: Can be made several days ahead and refrigerated
Want more Thanksgiving recipes? Check out my Thanksgiving Side recipe for Brussels Sprouts, Squash & Cranberries
