Cranberry Sauce of Burnt Sugar & Orange Liqueur

A fresh cranberry sauce sweetened with the deep caramel flavour of burnt sugar that adds orange liqueur and blood orange juice into the mix. Make this sauce several days ahead of your Thanksgiving or Christmas Holiday dinner and never go back to canned again.

I recommend Grand Marnier (you will find maaaany uses for it throughout the fall and winter) but use whatever you prefer or have on hand.




  1. In a medium sauce pan over medium heat, add the cane sugar.
  2. Stir with a wooden spoon or silicon spatula under the sugar starts to melt.
  3. Allow the sugar to melt completely (up to 5 minutes), and then allow the melted sugar to bubble and turn a deep golden brown. Do not be afraid if it starts to smoke slightly.
  4. Immediately add 1 cup of cold water to the sugar, and contonue stirring viguorly until the caramelized sugar melts completely into the water.
  5. The sugar may sputter at first contact with the water so please stand well back or use a splatter screen!
  6. Add the cranberries, blood orange juice, zest, vanilla extract, cinammon stick, and a pinch of sea salt.
  7. Allow the mixture to come to a boil and then lower the heat back down to a simmer.
  8. After 5 minutes, add your orange liqueur.
  9. Cook for a further 5 minutes and the cranberry sauce is done.
  10. Allow to come to room temperature before refrigerating.


Make up to 7 days in advance.