Cranberry Sauce with Cointreau
The easiest cranberry sauce we've ever made also happens to be the our favorite. It's quick to make, uses no thickeners, and can be made over a week in advance. It's so good. You can use any orange liqueur you have, or leave the alcohol out entirely.
Servings: 4 cups
Ingredients
- 1 1/2 pounds 2 bags fresh or frozen cranberries, rinsed
- 1 1/2 cups sugar
- 1/4 - 1/3 cup water depending on how juicy the oranges are
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 oranges zested and juiced
- 1/4 cup Cointreau or other orange liqueur (like Triple Sec)
Instructions
- 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.
- 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.
Notes
Can be stored refrigerated in an airtight container for up to 2 weeks.
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