Cranberry Sauce with Orange Liqueur
1 (12 oz.) pkg. Fresh Cranberries, divided
¾ cup Sugar
2½ tbsp. Water
2 tsp. Fresh Orange Zest
1 tbsp. Orange Liqueur
½ tsp. Kosher Salt
½ tsp. Black Pepper
Reserve a ½ cup of cranberries. Place remaining cranberries, sugar, water and zest in a medium sauce pan over medium-low heat. Cook stirring often for about 10 minutes. Increase heat to medium-high and add the orange liqueur. Cook 8 minutes or until juices begin to thicken. Remove pan from heat and stir in the ½ cup of cranberries, salt and pepper. Cool and then refrigerate in an airtight container at least over night or up to a week before use.
Note: You can use frozen cranberries if fresh ones are not available.
Ideas for Future Efforts_______________________________________