While I secretly LOVE the jellied canned cranberry blob of my youth, this whole cranberry sauce is a million times better and it is so easy to make. It stores in the fridge for a month so you can make it well in advance of the holidays and it makes the best condiment for your leftover turkey sandwiches! Leave out the orange liqueur if you must but the alcohol cooks off so it does not taste boozy.

WHOLE CRANBERRY SAUCE

Makes 1 1/2 pints

3/4 cup granulated sugar

3/4 cup water

1 package fresh cranberries

Pinch salt

1 tablespoon orange zest

2 tablespoons Grand Marnier

Juice of 1/2 orange with pulp

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, salt, and orange zest. Return to a boil, reduce heat and simmer gently for 10 minutes, stirring occasionally. Remove from heat. Add Grand Marnier. Return to heat. Bring to a boil and simmer for 1 minute. Remove from the heat and stir in the orange juice. Cool completely. Store in a glass canning jar with a lid. Keep refrigerated until serving time. Set out 30 minutes prior to serving to take the chill off.