Cranberry Sauce with Cointreau
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
  • 1½ pounds (2 bags) fresh or frozen cranberries, rinsed
  • 1½ cups granulated sugar
  • ¼ - ⅓ cup water (depending on how juicy the oranges are)
  • 1 cinnamon stick
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 2 oranges, zested and juiced
  • ¼ cup Cointreau
  1. In a medium pot, combine the cranberries, sugar, salt, and zest. Add the orange juice to a measuring cup and top with water so you have 2 cups of liquid, total. Add to pot with cranberries. Stir to blend.
  2. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, nutmeg and Cointreau. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Allow to cool before serving. It will get quite a bit thicker when chilled.
Recipe by Nerds with Knives at