Ingredients:

  • 12 oz fresh whole cranberries
  • 1.75 cups granulated white sugar
  • 1 cup water
  • 1 tbsp orange zest
  • 1 tbsp lemon zest
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp Grand Marnier liqueur
  • 1 pinch kosher salt

Instructions:

  1. In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved.
  2. Add the washed and picked-through cranberries to the boiling syrup. Bring the mixture back to a boil.
  3. Reduce the heat and simmer gently for 10 to 15 minutes, or until the cranberry skins pop and the sauce begins to thicken.
  4. Remove the pan from the heat. Stir in the orange zest, lemon zest, orange juice, Grand Marnier, and a pinch of kosher salt.
  5. Pour the sauce into a glass storage jar or bowl. Allow to cool completely at room temperature, then refrigerate. The sauce will continue to set and thicken as it cools due to the natural pectin in the berries.