Christmas Brandied Apple and Orange Cranberry Sauce

• Produce

  • 3 cups (1 12-ounce/340-gram package fresh whole cranberries, fresh whole
  • 1 Apple, Large tart
  • 1 Mint, Fresh sprig
  • 1/2 Navel orange, Juice and zest from medium to large

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 1/4 cups Granulated sugar
  • 1 Pinch Kosher salt

• Drinks

  • 3/4 cup Apple cider, Fresh

• Beer, Wine & Liquor

  • 1 tbsp Grand marnier orange brandy liqueur

• Other

  • Fresh orange zest strips

Found on wickedgoodkitchen.com

Description

Ingredients

• For the Apple Cider Reduction
• ¾ cup (180 ml) fresh apple cider
• For the Cranberry Sauce
• 1 large tart apple, such as Granny Smith, Honeycrisp or McIntosh, peeled, cored and diced into ¼- to ½-inch pieces
• Juice and zest from ½ medium to large navel orange
• 3 cups (1 12-ounce/340-gram package) fresh whole cranberries, sorted, rinsed and dried
• 1¼ cups (250 grams) granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• Pinch of kosher salt, optional
• 1 tablespoon (15 ml) Grand Marnier® orange brandy liqueur
• For the Optional Garnishes
• Fresh orange zest strips
• Fresh mint sprig

Directions

• Prepare the Apple Cider Reduction: In a medium-sized heavy saucepan over medium-high heat, bring apple cider to a boil. Boil until reduced to ¼ cup, about 8 minutes. Remove from heat.
• Prepare the Cranberry Sauce: To the saucepan with reduced apple cider, place the apples, orange juice and zest, cranberries, sugar, spices and, if using, salt.
• Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and allow the mixture to simmer uncovered. Simmer gently, stirring occasionally, until the sauce thickens, the apple pieces are tender and cranberries have burst, about 10 to 15 minutes. Remove saucepan from heat.
• If using whole spices rather than ground (see Notes section for directions), carefully remove cinnamon sticks and spice sachet using a slotted or wooden spoon and discard. Immediately, stir in the Grand Marnier® orange brandy liqueur until well blended.
• Carefully transfer the hot cranberry sauce to a heatproof bowl and cool to room temperature before serving, at least 1 hour.
• To Serve the Cranberry Sauce: After cranberry sauce has cooled, transfer to a sauceboat with ladle to pass at the table. If desired, garnish with fresh orange zest strips and sprig of mint.