Cranberry-Orange Sauce (New Best)

Source: New Best Cookbook P.373

I think this is my favorite cranberry sauce yet!

Ingredients

• ¾ cup water
• 1 cup sugar
• 1 tbsp grated orange zest
• ¼ tsp salt
• 1 12 oz bag cranberries, picked over
• 2 tbsp Triple Sec or Grand Marnier

Method

Bring the water, sugar, orange zest and salt to a boil in a medium nonreactive saucepan over high heat, stirring occasionally to dissolve the sugar. Stir in the cranberries; return to a boil. Reduce the heat to medium; simmer until saucy, slightly thickened, and about two thirds of the berries have popped open, about 5 minutes.

Off the heat, stir in 2 tbsp orange liqueur.

Transfer to a nonreactive bowl, cool to room temperature, and serve. (The sauce can be covered and refrigerated for up to 7 days; let stand at room temperature 30 minutes before serving.)

Notes

If you have frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.