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Boozy & Baked Cranberry Sauce

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

I don't remember the exact date, but I definitely remember. I remember that moment when I first saw fresh cranberries. Up until then, I had only seen them in that wiggly soup-can-shaped format--you know the one.

Since, I have always preferred the more fruit-like cranberry sauce, but even that has its shortcomings. Cranberries are beautiful and I want to feast on a sauce that not only showcases their gorgeous color and flavor, but also their grape-like shape.

So I baked them. Though firm when raw, cranberries fall quickly to even just a little heat-you don't have to bake them long. When finished, they are warm and almost melt in your mouth. This is how the cranberry is meant to be enjoyed!

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 1 12-Ounce Bag Fresh Organic cranberries
 ½ cup sugar
 2 Large oranges
 1 Shot triple sec

Halve 2 oranges. Then in a large mixing bowl add 1/2 cup of sugar and juice the orange halves. In my video, I mention just using one orange but I found two works a lot better.

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Add 1 shot of Triple Sec and whisk together the juice and sugar mixture so that the sugar is mostly dissolved.

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Add in 1 12-ounce bag of fresh cranberries. Mix the cranberries so they are lightly coated.

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Place the cranberries in a baking dish or on a shallow cookie sheet.


Bake the cranberries at 350 degrees for about 20 minutes. When they have wilted, broken open and look like these gorgeous things, take them out.

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You can chill them and serve them later but they are best hot and gooey. So I would bake them right before dinner is ready to be served and then enjoy!

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