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Cranberry Sauce
November 23, 2006

I was frantic for a quick and easy recipe as my other cranberry did not turn out as expected. I chose this one. As most of the reviewers pointed out, this was runny, but the flavor was great and the color was beautiful. Adding a touch of grand marnier is ingenious. If you want a more gelled sauce, simply cut the OJ to 1/2 cup! Once they start popping mash them with the back of a spoon. This will gel in just a few hours in the fridge. As it is, it is more of a delicious cranberry preserve - very spreadable for sandwiches!

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