{Recipe} Boozy Cranberry Sauce

As we speak, we have buttermilk biscuits in the oven, clove-spiced pumpkin cobbler prepped to go in, and boozy cranberry sauce finished on the stove. As I was Instagramming photos of my cranberry progress, I found that one of my good friends from college said she was making a similar version with amaretto and lemon zest. Sounds fantastic! Either way, you have boozy goodness!

{Boozy Cranberry Sauce}
Based on Nigella Lawson's recipe in Nigella Christmas

1 twelve ounce {12 oz.} bag of fresh cranberries
1/3 cup water
1 cup sugar
4 tablespoons Grand Marnier or Disaronno
Zest of 1 orange or 2 lemons

Toss everything into a saucepan and simmer on medium heat until the berries have began to burst, about 8-10 minutes. Stir vigorously, breaking the berries up a bit, and turn off the heat.  Serve, or let cool and store.
When you decide to eat it later, rake with a fork to loosen it up. {Pesky pectin!} 
If you were wondering, it's not overly boozy.  It's not your basic cranberry sauce, but a dressed up version. Enjoy later on a biscuit or thrown in some oatmeal.

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