Fresh Whole Cranberry Sauce
  • Servings: 4 C
  • 1 cup water
  • 1 cup sugar
  • 3 cups (12 oz) fresh cranberries
  • 1 tbsp Cointreau
  1. In a medium saucepan combine the sugar and water.
  2. Bring to a boil, stirring to dissolve sugar. Boil rapidly for 5 minutes.
  3. Add cranberries.
  4. Return to boiling; reduce heat.
  5. Boil gently, uncovered, over medium-high heat for 3 to 4 minutes or until skins pop, stirring occasionally.
  6. Add the Cointreau and stir to combine.
  7. Remove from heat.
  8. Serve warm or chilled as desired.
This is the recipe off the back of your average bag of fresh cranberries, with the addition of Cointreau, because I think that the orange nicely complements the cranberries. I'll sometimes add some orange zest to intensify the orange flavor even more.