Knowledge is Delicious

This sauce is an excellent side for Thanksgiving (or any other time). I have made this many times and always get kudos.

Ingredients

• 12 oz fresh or thawed frozen cranberries
• 1 1/4 cup sugar (or 1/2 cup sugar, 3/4 cup Splenda)
• 2 TBL frozen orange-pineapple concentrate, thawed
• 2 TBL Grand Marnier

Directions

Sort through the cranberries and discard soft or spoiled ones. Rinse and drain berries.

Preheat oven to 325 F. Place cranberries in a 9 inch glass pie pan. Sprinkle sugar and orange-pineapple juice over berries. Cover tightly with foil
Place on a cookie sheet (in case mixture drips) and bake about 1 hour. Stir after 1/2 hour.
Uncover and mix in Grand Marnier. Cover and cool in refrigerator.

Doug's Notes

Instead of a pie pan covered with foil, I successfully used a covered round baking dish like this:

You can bake these uncovered but there will be much less juice after it is done.

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