Cranberry sauce with oranges

Since we spent Thanksgiving with all of the relatives at Aunt Teresa's, we ended up coming home with bags of midnight-Black-Friday shopping and without bags of turkey-day leftovers. So, we decided that we would need a Turkey Day, part 2. I cooked a turkey breast, along with some fixin's, including gravy, dressing, Brussels sprouts with mushrooms, mashed potatoes (there was a slight mishap that resulted in store-bought and then doctored refrigerated mashed potatoes), and of course, cranberry sauce.

Since we didn't have any Grand Marnier in the house to make my usual recipe, I had to improvise. I ended up with a sauce that I liked a great deal and that will be my go-to recipe next year. (With the addition of the Grand Marnier, of course!)

Cranberry Sauce with Oranges
Inspired by the Bon Appetit recipe

1 (12oz) package fresh cranberries
1 C sugar
2 Tbsp freshly squeezed orange juice
1 orange's worth of peeled orange slices, chopped
2 Tbsp Grand Marnier liqueur

Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar and orange juice over, then mix. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Mix in orange bits. Can be prepared 3 days ahead. Keep chilled.