1 12 oz package of cranberries washed and drained
2/3 cup orange juice
1 ¼ cup granulated sugar
½ cup orange marmalade
2 tbsp cognac or orange liquor (optional)
1 tbsp cornstarch slurry
Pinch of salt
Heat a medium sized saucepan over medium-high heat.
Add cranberries, juice, sugar, and marmalade.
Cook mixture until cranberries just start to burst and mixture is at a full boil (about 10 minutes.)
Stir in pinch of salt and cognac (if desired.)
Stir in cornstarch slurry and allow to come back to a boil.
Remove sauce from heat and place in a shallow dish.
Allow to cool down.
Cover and refrigerate overnight.
Serve with a garnish of orange zest.
