4.9 from 33 votes
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.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
cups
Course:
Condiments
Cuisine:
American
Ingredients
- 1 1/2 pounds cranberries fresh or frozen, 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 salt
- 2 orange zested and juiced
- 1/4 cup Cointreau like Triple Sec, or other orange liqueur
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.
Cup of Yum
Notes
- Can be stored refrigerated in an airtight container for up to 2 weeks.