Executive chef Brian Doherty of Kirkland’s Woodmark Hotel is sharing one of his holiday recipes for a classic condiment.
Doherty’s take on cranberry sauce is extra flavorful, taking advantage of the in-season freshness of not only cranberries but winter citrus. A little splash of the orange liqueur Grand Marnier provides a touch of richness, and a mix of different citrus fruit balances out the natural tartness of the cranberries.
Doherty encourages experimenting with different citrus varieties such as tangelos, blood oranges, and kumquats, as each type has its own unique flavor.
Easy to make and from-scratch, you’ll never go back to can-shaped variety.
Woodmark Cranberry Sauce
- 1.5 cup of fresh cranberries (1 12oz bag)
- 1.5 cup sugar
- 1.5 cup of juice from a variety of citrus
- 1 cinnamon stick
- 4 ounces of Grand Marnier
Combine cranberries, sugar, citrus juice, and the cinnamon stick in a pot over the stove. Set to medium heat and bring to a gentle simmer. Include the juiced fruit halves to develop a deep citrus flavor. Lower heat and cook for 1 hour or until a jam-like consistency is attained.
Add the Grand Marnier last and continue simmering for an additional 5-10 minutes to cook out the alcohol.
Remove the cinnamon stick and citrus halves before serving warm or chilled. Can make a few days ahead; store refrigerated, in a sealed container.