Boozy Orange Blossom Cranberry Sauce

Boozy Orange Blossom Cranberry Sauce with Cointreau & Spices –
Holiday Recipe on ToriAvey.com

Thanksgiving is my favorite American holiday, and not only because I was born on the holiday (my mom called me her little turkey growing up). It’s a wonderful opportunity to gather with family and friends, express gratitude, and cook a fabulous meal. Since my Grandma Carolyn passed away I’ve become the family Thanksgiving host, a responsibility I’ve embraced wholeheartedly. My mom comes to stay with us a couple of days beforehand to help me shop and prepare. On the day she arrives we make the cranberry sauce. It’s the easiest thing to make ahead and it seems to taste even better after a couple of days in the refrigerator. When I was putting together my Thanksgiving Recipe Roundup this year I noticed that I’ve never posted my favorite cranberry sauce recipe. I’m correcting this ridiculous oversight right this very second. You must make this cranberry sauce. You must!

Some of you might be thinking, “but we always eat the canned kind, it’s tradition.” Shake up your family tradition and make a batch of this Boozy Orange Blossom Cranberry Sauce. I promise, you’ll never go back to canned. Ever. It’s the simplest thing in the world to make, and it adds such a lovely personal touch to the meal.

For those who don’t cook with alcohol, feel free to leave out the booze. If you can’t find orange blossom water (sold in most Middle Eastern and kosher markets), never fear, it will taste delightful without. I always try to have have a bottle of orange blossom water on hand, it gives such a lovely scent to sweet dishes– just a little extra “something.” When combined with the Cointreau, it infuses the cranberries with a very special flavor. This sauce never fails to impress at our family gatherings. Enjoy!

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Boozy Orange Blossom Cranberry Sauce

Boozy Orange Blossom Cranberry Sauce Recipe with Cointreau & Spices - holiday recipe from Tori Avey.

Print Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Side Dish

Kosher Key Parve

Ingredients

 

US Customary Metric

 

1x2x3x

• 1/2 cup freshly squeezed orange juice
• 1/2 cup sugar
• 1/4 cup brown sugar
• 12 oz cranberries 1 bag
• 1/2 tsp orange zest
• 1/4 tsp allspice
• Pinch cinnamon
• Pinch ginger
• 2 tbsp Cointreau or more to taste- I usually use 3 tbsp
• 1 1/2 tsp orange blossom water

Notes

You will also need: saucepan

Instructions

 

• In a saucepan over medium heat, dissolve white and brown sugar into the orange juice. 
  
• Add cranberries, orange zest and spices. Bring ingredients to a simmer.
  
  
• Cook over medium-low to medium heat for about 15 minutes, stirring occasionally, until most of the cranberries are popped and dissolving and the mixture begins to thicken.
  
  
• Turn off heat and pour in the Cointreau and orange blossom water, stir. Let the mixture slowly come back to room temperature. It will “gel” as it cools. Chill before serving.
  
  

Nutrition

Nutrition Facts

Boozy Orange Blossom Cranberry Sauce

Amount Per Serving

Calories 225

% Daily Value*

Sodium 6mg0%

Potassium 152mg4%

Carbohydrates 54g18%

Fiber 3g13%

Sugar 46g51%

Vitamin A 115IU2%

Vitamin C 27.1mg33%

Calcium 22mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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5 from 5 votes

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.