Julienne the orange and lemon peel. Heat citrus juices in a small saucepan, add peel, and cook until soft, about 10 minutes. Set aside.
In a medium saucepan, cook the cranberries, onion, port, ginger, brown sugar, salt, pepper, and cinnamon over medium heat, stirring occasionally, until thick, about 15 minutes.
Stir in the Grand Marnier, citrus peels, and juice and set aside to cool.
Serving
Suggestions
Serve at room temperature
Originally Submitted
5/2/2008
0 Out of 5 from
0 reviews
You can add this Spicy Cranberry Sauce recipe to your own private DesktopCookbook.
