Welcome to the first inaugural post of the Blogger C.L.U.E. Society!!
This is a fantastic group of fellow foodies that are each given an assignment to cook one dish from one another’s blogs each month then to post on a reveal day to find out who made something from your blog, fitting a theme for the month and I just can’t wait to share it with you!! This month’s theme is a dish that you would put on your Thanksgiving table.
My fellow blogger’s name is Liv and she blogs over at Liv Life!! She has fabulous recipes on her blog, by the way – we tried a few of them just because we thought they tasted yummy and they were! But the one that we just HAD to try and post about was her Grand Marnier Cranberry Sauce! Every year for Thanksgiving, this is the cornerstone of our Thanksgiving meal planning. We make fresh cranberry sauce, from scratch, thaw a turkey and the rest of the meal is pretty much unpredictable and changes from year to year.
After raking through Liv’s extensive recipe box, we landed on this one. Plus, the story that goes along with this post was just lovely! She made this traditional recipe, diabetic friendly for her mother, Susu! How thoughtful is that? It is one of Susu’s favorite dishes at Thanksgiving and to be able to eat it “with abandon?” Can a person love another person more?? I loved the gesture and the effort, considering the number of other restrictions Liv tailors her Thanksgiving meals to, I thought this was for sure the one I needed to make.
I have to say that I was really dubious about the method of cooking this cranberry sauce in the oven, as our oven is usually 100% tied up and the stove top is taking a “vacation” – we prefer to make ours on the stove top. But going through Liv’s recipe, not only is hers diabetic friendly, but it also uses significantly less sugar than my traditional cranberry sauce recipe!! That’s a plus right?? We can all eat this one “with abandon!” And it can be prepared a few days in advance, which just means that we have to make a double recipe!
Studded with fresh, tart cranberries, I added a heck of a lot more orange zest because it just really brought forth the lovely tones and notes in the Grand Marnier that I may or may not have added an extra (two) splashes of….
The only feedback we had in comparing this one to our traditional recipe was the texture. We like our cranberry sauce a bit further broken down, or more saucy and we found that using an immersion blender to blitz about half of this and adding just a touch more orange juice, helped to give us the texture and thickness that we enjoy but with the joy of using a lot less sugar at the same time. But I seriously can’t suggest this recipe to everyone this holiday season!
A little bonus? This freezes and thaws beautifully, although another splash or two of the Grand Marnier could be necessary…
A tradition for over 15 years, now made diabetic friendly with the use of a sugar alternative. A sprinkle of my beloved Grand Marnier over the top of the hot berries brings this sauce to a near heavenly experience in my book. Fine, and even better, made a day ahead of time. Enjoy! Have left overs? Use it in our favorite holiday appetizer… Cranberry Kisses.
- One, 12 oz package of Fresh Cranberries
- 3/4 C Sweetener (or other sugar replacement)
- 3 TBS Freshly Squeezed Orange Juice (I used the juice of one large orange)
- 1 TBS Grated Orange Zest (I used the zest of one large orange)
- 2-3 TBS Grand Marnier (plus one for the chef, if desired… )
Place in the oven and bake for about an hour or until the berries are very soft and juicy. Remove from the oven and stir in the Grand Marnier (the aroma is intoxicating!). Cover and refrigerate.
Can be made up to 3 days in advance.
Liv Life Note: I found that our cranberries were a tad dry after a day in the fridge. To freshen, I placed them in a small saucepan on the stove and added about 2 Tbs water while heating gently until moistened.
Don’t forget to check and see what the rest of the Blogger C.L.U.E. Society is putting on their Thanksgiving Tables below!!
- Arugula Salad With Baked Goat Cheese And Rosemary Honey by Aly from Cooking in Stilettos
- Black Walnut Cake by Christy from Culinary Diva
- Cauliflower with Garlic and Sage by Lea Ann from Cooking on the Ranch
- Chicken Curry by Christiane from Taking On Magazines
- Crispy Tandoori Smashed Potatoes by Janet from From Cupcakes to Caviar
- Honey Glazed Carrots with Cherries by Kelli from Kelli’s Kitchen
- Lemony Cheese Risotto by Debra from Eliots Eats
- Lisa’s Brussels Sprouts by Kate from Kate’s Kitchen
- Onion Biscuits by Lisa from Authentic Suburban Gourmet
- Orange Fluff Jello Salad by Ramona from Curry and Comfort
- Pumpkin Scones with Spiced Glaze by Stacy from Food Lust People Love
- Pumpkin Spice Cake by Azmina from Lawyer Loves Lunch
- Pumpkin Spice Spiked Latte by Kathy from Bakeaway With Me
- Roasted or Grilled Sweet Potatoes with Cilantro and Lime by Kim from Liv Life
- Spicy Cheesy Bacon Ranch Muffins by Anna from Anna Dishes
- Spinach Soufflé by Susan from Create Amazing Meals
- Susu’s Grand Marnier Orange Cranberry Sauce by Alice from A Mama Baby and Shar-pei in the Kitchen
- Whole Wheat Dinner Rolls by Liz from That Skinny Chick Can Bake