Cosmopolitan Cranberry Sauce

by Anne Bennett on November 24, 2011

My winter refrigerator, the firewood pile outside the back door, where the cranberries cool before adding the final, pivotal ingredients.


It’s Thanksgiving morning, and I’ve got all my ducks in a row, so to speak, which means that the turkey is brined, the stuffing and sweet potatoes are ready to go into the oven and the cranberry sauce is chilling in the refrigerator.

Ah, the cranberry sauce! A major find from Bon Appetit, and one which has become a staple at our adult Thanksgiving table. (This is definitely not kid food!) The name gives it away–it’s tantamount to an edible cosmopolitan cocktail, with a good helping of vodka and Grand Marnier added after the berries have cooked in sugar and water.

Try it and prepare to become enchanted by its indescribable, Je-ne-sais-quoi quality (French for “I don’t know what it is but I love it.”). I added the last part.

Cosmopolitan Cranberry Sauce

1 (12 oz. bag) fresh or frozen cranberries
1 cup sugar
1/2 cup water
1/3 cup vodka
3 T. orange-flavored liqueur, such as Grand Marnier or Triple Sec

Combine the cranberries, sugar and water in a heavy saucepan and bring to a boil. Reduce heat and cook, stirring occasionally, until most of the berries have popped and the sauce is thickened, about 15 minutes.

Transfer to a medium bowl and cool to room temperature, about 30 minutes. Stir in the vodka and orange liqueur, transfer to a serving bowl and refrigerate.

Note: Cranberries have a high acid content, so you can safely make this ahead and refrigerate it for up to two weeks.



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