Pick through the cranberries, remove any stems and overly ripe berries. Rinse well.
In a medium pot dissolve the sugar with the orange juice and grand marnier. Stir in the
cranberries and bring to a full boil, stirring often. Lower heat and cook 15 minutes stirring
once in a while.
Lightly mash the cranberries, cool then refrigerate until needed.
NOTE: Sauce can be stored, covered, in
the refrigerator for up to 10 days, or placed in airtight jars in the
freezer for up to 3 months. (Leave 1/2-inch space between sauce and
jar lid.)
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