Step 1

Add cranberries and orange juice to a pot on the stovetop. Cover and bring to a very low simmer for about 10 minutes until cranberries start softening.

Step 2

Add sugar and continue to cook over very low heat. Remove lid when sauce starts to thicken and stir frequently to prevent boiling over. When cranberries have mostly all popped and sauce is very thick, about 10 minutes, remove from heat.

Step 3

Stir in liqueur.

Step 4

Cranberry Sauce will keep in refrigerator for 3-4 days and freezes well.