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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
5 mins
Total Time
20 mins
Servings: 4 cups
Course: Condiments
Cuisine: American

Ingredients

  • 1 1/2 pounds 2 bags fresh or frozen cranberries, 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 of salt
  • 2 oranges zested and juiced
  • 1/4 cup Cointreau or other orange liqueur (like Triple Sec)

Instructions

    Cup of Yum
  1. 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.
  2. 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.

Notes

  • Can be stored refrigerated in an airtight container for up to 2 weeks.