Cranberry-Orange Sauce

By MystiQ

Ingredients

• 1 bag (12 oz) fresh cranberries
• 1 1/3 cups sugar
• 1 tablespoon finely shredded orange peel
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/4 cup orange-flavored liqueur or orange juice

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved.

Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop.

Stir in liqueur.

Refrigerate about 1 hour or until completely cooled.

Leftover cranberry sauce can be stored in the refrigerator for up to six weeks. The acid in the cranberries and the added sugar help preserve the sauce.

Use it as an accompaniment to poultry, pork or ham.