Ingredients
12 ounces 2 bag cranberries
3/4 cup water
2 cup sugar
2 tablespoon orange zest
2 sticks cinnamon stick
1/2 cup orange juice
1-2 (to taste) tablespoon orange liqueur (triple Sec, Grand marnier)
1/4-1/2 to taste teaspoon Kosher salt
Preparation
Bring water, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Off heat; stir in orange liqueur. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
