Rudy’s Red Cranberries

Donna Stolpman

Rudys Cranberry Sauce]

 

 

 

 

 

 

Rudy's Red Cranberries
Print Recipe
Delicious as an accompaniment to a meal , or it's great served over ice cream!
Servings Prep Time
2 Pints 10 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
2 Pints 10 minutes
Cook Time Passive Time
25 minutes 8 hours
Rudy's Red Cranberries
Print Recipe
Delicious as an accompaniment to a meal , or it's great served over ice cream!
Servings Prep Time
2 Pints 10 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
2 Pints 10 minutes
Cook Time Passive Time
25 minutes 8 hours
Ingredients
Servings: Pints
Instructions
  1. Stir together sugar and wine in a heavy 3 qt. saucepan over low heat until blended. Add cranberries, bring to a boil, and cook over medium-high heat, stirring often, until cranberry skins begin to split (around 10 minutes or so). Remove from heat and mash with a potato masher to desired consistency for whole berry sauce. Or if you prefer a more pureed type sauce, let mixture cool for 15 minutes. Then pulse mixture in a food processor 3 or 4 times, or until the cranberries are pureed to desired consistency.
  2. Once the sauce is desired consistency (whole berry or pureed), stir in Grand Marnier. Cover and chill 8 hours before serving. Serve chilled or at room temperature. Very nice as an accompaniment to a holiday meal, but it's also delicious over ice cream!
  3. Adapted from a recipe submitted by Leslie Sutherland, Fort Worth, Texas, to Southern Living, November 2008.
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