Perfect for cranberry sauce
Cranberry Sauce (makes 2 cups)
? 1 12-ounce package fresh cranberries
? 1 1/4 cups sugar
? 2 tablespoons frozen orange juice concentrate, thawed
? 2 tablespoons Grand Marnier or other orange-flavored liqueur (2 tablespoons = apx 29.5 ml)
Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.
Made from a delicate blend of fine cognacs which have been distilled with the essence of tropical oranges. The liqueur is slow aged in French oak casks to finish it off with incomparable velvety goodness.