Cranberry-Orange Sauce

(from chenson’s recipe box)

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)

Directions

  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.)

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