Killer Fruited Cranberry Sauce or Pie Filling/Topping

This cranberry sauce is the best pumpkin pie topper ever.
I can't get a hold of a recipe without majorly tweaking it, and last Thanksgiving I tweaked a home run. In this case, I modified the fruity Wayne's Cranberry Sauce, a highly rated Food Network recipe posted by Paula Dean. I changed the citrus, raisins, added orange zest, upped the Grand Marnier, removed the spices and added toasted pecans. I also chose the tart, winey, late-season cooking apple, 'Stayman Winesap.'
The results were perfect for my wants--a clean, fruity sauce with a nibble of nut. Everyone loved it, and my father asked me to make more and bake it in a pie shell--a brilliant idea. It evokes all the best harvest flavors and also tastes great on pumpkin pie (a two layer pumpkin and harvest cranberry pie may be on order).
Dean-Inspired Fruited Cranberry Sauce
Ingredients:
- 1 cup sugar
- 3/4 cup water
- 2 cups fresh cranberries
- 1 cup finely chopped apple (a tart cooking apple is best)
- 3/4 cup chopped, toasted pecans
- 3/4 cup golden raisins
- 1/2 cup Grand Marnier
- 1 large orange, zested and juiced
Directions:
Boil sugar and water in a medium saucepan until the sugar has totally dissolved, around 5 minutes. Add in the fresh cranberries, return to a boil, then lower to medium-low heat and simmer for around 8 minutes. Add the apples, golden raisins, orange juice, orange zest and Grand Marnier then cook for 10 to 15 minutes. Make sure all the cranberries have popped by squishing those that are still whole. Remove from the heat and let the sauce cool. Mix in the pecans before serving (this keeps them more crisp).
Add the mix to a pie shell and bake or enjoy with a festive turkey dinner.

By the end of the meal, little cranberry sauce remained.



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