Cranberry Sauce

This tasty, easy cranberry sauce is based on Cooks Illustrated from November/December 1999. We've been making this for years, it's simple, intensely flavored, not too sweet. The orange zest and liqueur are welcome additions. You can easily double this recipe.

340 g   12 oz   Cranberries

215 g    1 cup  Sugar

180 ml 3/4 cup  Water

pinch  1/4 tsp  Salt

                Orange Zest (microplane one orange)

 30 ml   2 Tbs  Orange Liqueur (Triple Sec, Grand Marnier, etc)

Add the Cranberries, Sugar, Orange Zest, Salt, and Water to a pan.

Just add the ingredients (except Liqueur) and bring to boil

Bring to a boil to dissolve the sugar. Initially it will foam up, berries start bursting violently. Then it settles down as the pectin bursts from the berries

Simmer about 10 minutes until most of the Cranberries have popped open.

Let cool a bit, off heat, then add Orange Liqueur.

Spoon into serving dishes like ramekins and let setup to firm.