Massachusetts, abundant in cranberries bogs, produces glorious fresh cranberries which are harvested in the fall coming to market just in time for Thanksgiving. You can get frozen cranberries all year long a wonderful alternative when fresh are out of season. I just love fresh cranberries and I buy copious quantities for making naturally fresh cranberry sauce along with breads, cakes, stuffing and with roasted vegetables. You could say I go cranberry crazy this time of year. And you have to be quick since fresh cranberries are gone from market right after the new year. As you might have guessed homemade cranberry sauce is a must, a favorite accompaniment to our Thanksgiving dinner. Each year I tweak the ingriendants for a different sauce; sometimes I add pecans for a crunch texture or lemons for a tangy sauce, this year I made cranberry sauce with chopped oranges. I like my cranberry sauce spirited adding a little liqueur; to this recipe I added Grand Marnier; a french orange liqueur. If your interested in reading more about cranberries and blogs their natural growing habitat click on this link. https://science.howstuffworks.com/life/botany/cranberry-bogs1.htm
CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
1 medium navel orange, seeds removed, chopped
1 lb. fresh (or frozen) cranberries
1/2 cup sugar
2 Tbsp. unsalted butter
1 3″-long cinnamon stick
½ tsp. ground allspice
Pinch of kosher salt
2 tablespoon Grand Marnier
Place orange in a large saucepan and pour in cold water to come 1″ up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Reduce heat cook stirring often until cranberries burst, juices are syrupy, for about 9-12 minutes. Stir in Grand Marnier simmer for another two minuets. Remove cinnamon stick. and discard.
DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.