Boozy Cranberry Sauce

Mix the cranberries with the sugar and dump them into a 9×13 casserole dish. Add the orange peel and the star anise. Cover the dish tightly with foil and bake for 30 minutes at 350 degrees F.

Take the cranberries out of oven and give them a stir so that the undissolved sugar has a chance to meet the rest of the cranberries, the peel and the anise.

Cover the dish again and place back in the oven for another 30 minutes.

Take dish out of the oven, remove the orange peel and the anise and discard them. They’ve done their job. So thank them and let them go to their rest now.

Stir the cranberries and pour the brandy over them and mix it in well. They’ll look a little like they’ve been candied at this point. The aroma right now will be a smidge overpowering but that’s OK.

Let it sit until cooled. Then stir in the tablespoon of Grand Marnier. Taste it at this point (well, you can taste at any point actually, it’s all good) and add a little more Grand Marnier if needed.

Chill for a couple of hours or longer. Then serve it with your turkey.

This is great as a make ahead dish. I think the flavour has a chance to mellow overnight.

** Recipe adapted from an old Brooklyn Farmhouse recipe.