Halina’s Cranberry Sauce
My 2nd mother, Halina, gave me this recipe. It’s divine! The Grand Marnier was my idea though.
1 12-oz bag of fresh cranberries
1 cup pineapple juice
2/3 cup sugar
2 shots Grand Marnier or Triple Sec
Dash of ground nutmeg
Place the cranberries in a colander and rinse under cold water, discarding any stems or rotten cranberries. There are always a few in each bag. Take one cranberry and eat it raw while looking at yourself in a mirror. You should have made a funny face.
In a heavy sauce pan mix sugar and pineapple juice and throw in the cranberries and nutmeg. Cover and bring to a boil. When the boiling begins you should hear the cranberries starting to pop open. Remove cover and stir. Reduce heat slightly and continue slow boiling while stirring very often. After about five minutes all of the cranberries should have popped. Smash any cranberries that appear to be intact with the back side of a spoon. Cook another minute or two while continuing to stir. After it has a jelly-like consistency, remove from heat and spoon into a bowl. Cover and cool completely in the fridge.
Happy Thanksgiving! Yankees suck!
Yes, this is the greatest cranberry sauce ever!!! You must try it.
Thanks for this receipe, it sounds delious and simple. The Grand Marnier is why I’m excited to try this one. Plus I’ve never heard cranberries popping, so I’m curious now.Thank you, Sir Jamie