Chestnut Cranberry Sauce

12 oz whole cranberries
3 1/2 oz roasted and peeled chestnuts, diced*
1 cup orange juice
1/2 cup dark brown sugar
1 large cinnamon stick
1 oz spiced orange liqueur (like Creole Shrub)

Bring all ingredients to a boil. Reduce heat then simmer until thickened, stirring occasionally. Remove from heat, remove the cinnamon stick. Serve hot or cold.

*I used the kind that comes in a resealable pouch

My thoughts:

What’s Thanksgiving without cranberry sauce? This year I added chestnuts and was really pleased with how it turned out. Fruity yet with just a hint of chestnut.

 photo coconut-sig_zpsb2fb208a.jpg

Comments are closed.