Recipe courtesy of Debra Borchert
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Cranberry Sauce with Orange Liqueur

• 500 mL (2 cups) orange juice
• 250 mL (1 cup) frozen apple juice concentrate
• 1.5 L (6 cups) cranberries
• 1 orange, skin and pith removed, coarsely chopped
• 1 Granny Smith apple, coarsely chopped
• 30 to 45 mL (2 to 3 Tbsp) orange liqueur
• 2 mL (½ tsp) cinnamon
• 1 mL (¼ tsp) nutmeg
• 1 mL (¼ tsp) cloves
• 1 orange peel, finely grated, optional

Bring orange and apple juices to a simmer over medium in a large, heavy pot. Add cranberries and stir occasionally. When cranberries begin to pop and mixture begins to foam, stir in the orange and cook for 10 minutes. Add the apple and cook for about 30 minutes, stirring occasionally. When all cranberries have popped, the foam has subsided and mixture has thickened, add orange liqueur. Cook the sauce down on very low heat until mixture is thick and a deep, shiny red. Remove from heat and stir in spices and orange peel, if desired. Allow to cool, then refrigerate. Makes about 750 mL (3 cups).