GRAND MARNIER CRANBERRY SAUCE
2 LARGE NAVEL ORANGES
1-12 OUNCE BAG FRESH OR FROZEN CRANBERRIES
1-1/2 CUPS WHITE SUGAR
1 CUP WATER
2 TABLESPOONS GRAND MARNIER OR ORANGE JUICE CONCENTRATE
DIRECTIONS:
GRATE 2 TEASPOONS OR PEEL FROM THE ORANGE AND SET ASIDE.
SECTION THE ORANGES BEING CAREFUL NOT TO HAVE ANY OF THE WHITE PITH AND SET ASIDE.
IN A HEAVY SAUCEPAN, COMBINE THE CRANBERRIES, SUGAR WATER AND
GRATED ORANGE PEEL.
BRING TO A BOIL OVER MEDIUM HEAT, STIRRING OFTEN TO HELP DISSOLVE THE SUGAR.
REDUCE THE HEAT TO LOW AND SIMMER UNTIL THE SAUCE IS THICK AND THE CRANBERRIES HAVE BURST. (ABOUT 10-15 MINUTES)
DURING THE LAST FEW MINUTES, STIR IN THE ORANGE SECTIONS.
REMOVE FROM THE HEAT AND STIR IN THE GRAND MARNIER.
COOL COMPLETELY.
SERVE CHILLED OR AT ROOM TEMPERATURE.
YIELD: 3 CUPS