Yield: Yields about 4 cups.
Make Ahead Tips
The cranberry sauce can be made up to one week in advance and kept covered in the refrigerator. Return to room temperature before serving.
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I made this recipe for the first time and it turned out to be a real hit with guests. I use Grand Marnier instead of the Cassis as suggested by Meander Chef. I also omitted the vanilla. I just love the bright fresh flavour of the cranberries with the citrus and maple. A perfect condiment for turkey!
I love this recipe as is. But last year I also made it substituting Grand Marnier for the Cassis. It was fabulous. Many of our guests said this was the best cranberry sauce they'd ever had. (I made it for our Inn for Thanksgiving.)
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