Cranberry Mandarin Sauce - Day #5 Thanksgiving Spectacular

Welcome to Day #5...today features a guest recipe from the one and only Siggy Spice.  If you haven't already, stop by her site as well for her holiday special as well featuring LOTS of recipes from cooks all over the web.  Lots going on over there!  


Here is my morphed, tweaked hybrid of a sauce that I serve every Thanksgiving. The Mandarin Oranges really give it a pop of flavor that is perfect with turkey, rolls, or on a sandwich!
 

 Cranberry Mandarin Sauce

• ¾ cup Orange Juice
• 2 TBSP Grand Marnier
• 2 TBSP water
• 1 cup sugar
• ½ tsp cornstarch
• 1 bag fresh cranberries, 10-14 ounces
• 1 can Mandarin Oranges, 11 ounces, drained

Combine sugar and cornstarch in a bowl, mixing with a fork to ensure no clumping of the cornstarch. In a medium saucepan, combine orange juice, Grand Marnier, and water. Whisk in sugar/cornstarch mixture. Bring to boil over medium-high heat. Reduce heat and allow to simmer for 10 minutes. Add cranberries, return to boil. Reduce heat and boil gently for 15 minutes, stirring occasionally…careful of the popping cranberries! Add drained Mandarin Oranges and stir to break up oranges slightly. Cover and cool completely at room temperature. It will thicken as it cools. Refrigerate until serving time or overnight.

 Join me tomorrow for a truly Sinful Saturday featuring a NY Cheesecake to die for with the easiest homemade caramel sauce EVER.