Cranberry Sauce

Cranberry Sauce

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Credit: Daniel Scannell, CMC, executive chef, Oak Hill Country Club, Rochester, N.Y.
The National Culinary Review, December 2003


11/4 pounds fresh cranberries
1 cup sugar
1/2 ounce lemon juice
1/2 ounce Grand Marnier
1/4 teaspoon kosher salt
1/2 cinnamon stick
2 juniper berries
1/2 bay leaf
1/8 cup Cabernet Sauvignon
1/4 vanilla bean, split and scraped
1 teaspoon sherry vinegar (optional)
1/2 tablespoon each orange and lemon zest preserves (optional)


Method: Combine cranberries, sugar, lemon juice, Grand Marnier, kosher salt, cinnamon stick, juniper berries, bay leaf, Cabernet Sauvignon, and scrapings from the vanilla bean and mix well. Simmer mixture in a stainless steel saucepan until sugar has dissolved, about 45 minutes. Do not overcook. Add optional sherry vinegar and citrus zest preserves after sauce has cooled.

Note: Orange and lemon zest preserves are prepared by removing all the pith from zests and blanching the zests three times, changing water after each blanch. The blanched zests are reserved in simple syrup scented with star anise, vanilla bean, and Grand Marnier.


12 servings


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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