Triple Sec/Ginger/Clementine Cranberry Sauce

Triple Sec/Ginger/Clementine Cranberry Sauce

(makes about 1 pint)

A true Thanksgiving staple and something to add a wonderful tart, flavorful, and fruity note to that noble bird–here is my take on a “traditional” cranberry sauce.  I just couldn’t help but jazz it up a little. Also not to be overlooked for upcoming holidays like Christmas and Hanukkah…

4 cups whole cranberries (1 1/2 bags)

1/4 cup pumpkin pie mix

4 tablespoons butter

3 tablespoons apple cider

2 tablespoon honey

4 teaspoons grated fresh ginger

1 teaspoon cinnamon

4 tablespoons brown sugar

4 clementines, zest the skins, then peel, and cut the segments into small chunks

3 tablespoons triple sec

1/2 teaspoon salt

1/2 teaspoon grated cloves

In a medium sized stock pot, combine all ingredients and bring to a boil.  Reduce heat to a simmer at medium-low heat and cook for about 30 minutes, stirring regularly. Clementines and half the cranberries should be pulpy and mixture should be softened. Season with additional honey if desired for extra sweetness. Enjoy-a cranberry sauce infused with orange, ginger, and a bit of liquor! Yum!


One thought on “Triple Sec/Ginger/Clementine Cranberry Sauce

  1. Pingback: Breakfast Waffles « Cooking with Aurora

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