Cranberry-Orange Sauce

By norsegal8

The cooking time in this recipe is intended for fresh berries. If you've got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce.

Ingredients

• 3/4 cup water
• 1 cup granulated sugar
• 1 tablespoon grated orange zest
• 1/4 teaspoon table salt
• 1 (12-ounce) bag cranberries, picked through
• 2 tablespoons orange liqueur (such as Triple Sec or Grand Marnier)

Preparation

Step 1

Bring water, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Off heat; stir in orange liqueur. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)