Cranberry Sauce

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¾ cup water
1 cup sugar
1 tablespoon grated orange zest
¼ teaspoon salt
1 12 oz bag of cranberries, picked through
2 tablespoons orange liqueur (Triple Sec, Grand Marnier, etc)


  1. Combine water, sugar, orange zest and salt in a nonreactive saucepan and bring to boil over high heat, stirring occasionally to dissolve sugar.
  2. Stir in cranberries, return to boil.
  3. Reduce heat to medium and simmer about 5 minutes until saucy, slightly thickened and about 2/3 of cranberries have popped open.
  4. Renove from heat and stir in orange liqueur.
  5. Transfer to a nonreactive bowl and let cool to room temperature before serving.

Refrigerate for up to 7 days. Let stand for 30 minutes at room temperature before serving.


Cook's Illustrated - November & December 1999