Y’all know I adore the Cheese Gal. When she published this Whipped Boursin with Cranberry Pepper Jelly Sauce I knew it would be perfect! Every family has their holiday must-haves and Mother’s homemade cranberry sauce is one of ours. The husbands didn’t grow up on it and tend not to care for it. And so, we always have extra! I used that to make this recipe and it was delicious.
Whipped Boursin with Cranberry Pepper Jelly Sauce
You can find the recipe on Cheese Gals’ site here: RECIPE
Mother’s Cranberry Sauce
This recipe makes much more than you will need for the cheese appetizer! I served most of it with Thanksgiving, just scooping out the amount needed for the dip.
- 12oz fresh cranberries (About 3 cups)
- 3/4 cup sugar
- 1/2 cup fresh orange juice
- zest of 1 orange
- 1/4 cup grand marnier
- 1/4 cup water
- pinch of salt
- Prepare ingredients: Rinse cranberries and discard any soft or damaged. Zest orange. Squeeze juice.
- Cook the sauce: In a medium saucepan, combine berries, sugar, juice, water and salt. Bring to a boil over med-high heat. Reduce to med-low and simmer for 10-15 mins, stirring occasionally, until berries have burst and sauce has thickened.
- Remove from heat and add orange zest and grand marnier. Let cool to room temp. Chill for 2 hours before serving.
There are some other amazing Cheese Gal recipes I use on rotation. In fact, we enjoyed a number of them last week!
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