From the Radisson Martinique to Your Table - Cranberry Sauce

From the Radisson Martinique to your table - our chef shares his recipe for this classic Thanksgiving sauce.

Cranberry Sauce:
Ingredients:
    4 cups whole cranberries
    6 tablespoons sugar
    Pinch of salt
    1/4 cup orange juice or Grand Marnier (optional)
    2/3 cup coarsely chopped toasted pecans (optional)

Preparation:

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Bring to a boil, lower heat and simmer just until cranberries start to pop, 5 to 10 minutes. (If all the cranberries pop, the sauce may be too liquid.) Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.