Yep. These are all gluten-free recipes in our Thanksgiving menu this year. Boy, that fluffy stuffing recipe with chorizo still has me stoked. Here’s a cranberry sauce that tastes great and takes just a few minutes to make.
1 12 oz bag fresh cranberries
1 cup organic cane sugar
1 5ml (airplane size) bottle Grand Marnier
Rinse the cranberries in a strainer. Place in a 2 quart saucepan over medium heat. Add sugar and Grand Marnier. Cover and simmer, turning down if it bubbles up until most of the cranberries have popped. Cool and place in a bowl. Serve and enjoy!
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.