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
-
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.)