Here is a recipe for the best and most expensive cranberry sauce ever! The raves will make it all worth while.
1 12 oz . package of fresh cranberries (picked through for bad ones)
1 cup sugar
1 cup Chambord or Chateau Monet raspberry liqueur
Heat liqueur and sugar in a heavy bottomed sauce pan. Stir till sugar dissolves. Add cranberries and bring to a boil stirring frequently. You will begin to hear cranberries pop open, turn down heat to med-high to avoid boiling over. Cook for 3 minutes. Leaving the cranberries in the sauce pan, mash about 1/3 of the berries to release the juice, using a potato masher or large fork, Stir and let sit to solidify. Refridgerate and serve cold.
