A Thanksgiving feast would not be the same without cranberry sauce. There is a camp that believes that fussing over this side dish when a perfectly good old can of Ocean Spray cranberry sauce tastes just as cranberry sauce should makes little sense. Others may argue that for the rest of the year the canned stuff is perfect, but for the most cherished meal of the year, there is no place at the table for anything laborless.  An easy to make small plate, cranberry sauce requires little more than sugar, fresh cranberries and a bit of orange juice to coax out a bit of complexity. A bit of ginger and a tablespoon of grand marnier make it divine. With cranberries only available fresh in the fall, it is a treat to make once a year on the stove top. 

Nota bene: cranberry sauce may be made up to 5 days in advance. Store chilled in the refrigerator.



1. Put the cranberries, sugar, juice & ginger in a medium saucepan over medium heat. 

2. Cook for about 10 minutes, or until the berries begin to pop.

3. Remove from heat and add the Grand Marnier. 

4. Let cool and thicken for at least 2 hours in the refrigerator before serving.

SERVES 6 to 8


  • 1 bag fresh cranberries
  • 1 1/2 cups sugar
  • 1 orange, juiced
  • 1/2 teaspoon freshly grated ginger
  • 1 tablespoon Grand Marnier