Boozy cranberry sauce

Photo: Salt & Lavender

Natasha swaps half the work for a splash of Grand Marnier: the orange liqueur does what zest and juice usually do, and the brown sugar makes it deep and caramel-y.

From Natasha Bull at Salt & Lavender · @saltandlavender

The alcohol mostly cooks off, leaving orange and a little warmth; it's the easiest sauce on the table that tastes like it took effort.

You need

• 12 oz (340 g) fresh cranberries
• 1/2 cup water
• 3 tbsp Grand Marnier (or Cointreau)
• 3/4 cup packed brown sugar
• 1 cinnamon stick

How to make it

1. Pick out any soft or shriveled cranberries.
2. Stir the cranberries, water, Grand Marnier, brown sugar and cinnamon stick together in a medium saucepan.
3. Simmer over medium-high heat, stirring now and then, until the berries start to pop and the sauce begins to thicken, about 5 minutes. Lower the heat and keep simmering until it's as thick as you like, 10 to 12 minutes in all.
4. Pull out the cinnamon stick and let it cool; it sets up more as it cools. Keep it in the fridge in a sealed container.

Written in our own words from Natasha Bull's recipe, with their quantities. The original: Boozy cranberry sauce, Salt & Lavender.

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