For this super-simple recipe, fresh cranberries, sugar, and a touch of lime get a generous shot of Grand Marnier, an orange-flavored cognac liqueur. The sweetness and slight acidity of the Grand Marnier — which is added toward the end so it doesn’t completely cook out — is the perfect complement for tart cranberries.
This sauce can be made ahead of time, stored in a mason jar with a lid (or similar sized air-tight container), and refrigerated for a week or two, so it’s one less thing you have to worry about when you’re rushing around the day before Thanksgiving. Also, you can plop it right out of the jar into a log just like you can with the cans so don’t you worry about missing out on that.
This recipe originally appeared on my blog, thatsfestiveaf.com. —Emily Farris
Add the cranberries, water, and sugar to a saucepan over medium heat, stir, and let it cook until the cranberries are soft, and bright-red foam has formed, about 15 minutes.
Mash the cranberries with a wooden spoon, reduce the heat to low, then add the lime juice and Grand Marnier. Mix well and let it simmer until it has reduced to a sauce-like texture, about 10 to 15 minutes.