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Your New Favorite Cranberry Sauce

Before leading the culinary team at Dancing Bears Restaurant, I lived in Massachusetts which is renowned for their bogs chockablock of cranberries, so needless to say I love a good cranberry sauce. Cranberries are deliciously sour and slightly sweet and bitter, they're quirky and a little unbalanced. Raw cranberries are usually an acquired taste, some people love them, some folks would rather eat that suspicious jelly that holds the shape of the can. For my favorite recipe, I use both. Enjoy!
- Chef Kevin

Published: 11/15/2017


1 can Cranberry Sauce
6 ounces Craisens (dry cranberries)
½ cup White Wine
⅛ cup Brown Sugar
2 cups Water
½ cup Orange Liquor (Grand Marnier)
10 ounces Fresh Cranberries
1 Orange
4 sprigs of Thyme


  1. Heat a small sauce pot over medium heat for about one minute.
  2. Add your brown Sugar and allow it to start to caramelize slightly (careful not to burn).
  3. Add the water, wine and Grand Marnier and stir until the caramel melts into the liquid. Sometimes you will get a small quick fire from the liqour and wine, don't panic it will be over quickly.
  4. Add the rest of the ingredients and stir to mix thoroughly.
  5. Simmer for 30 minutes.
  6. Before serving, squeeze and zest the orange and mix together make sure its cooled down a little before doing this step, heat can make orange juice and zest bitter. Pull some of the thyme off the stem and mix it in as well.
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