Ingredients

1 12-ounce bag fresh cranberries

1/3 cup sugar

1/3 cup freshly squeezed orange juice

2 tsp. creme de cassis

2 tsp. dark rum

1 tsp. grated orange zest

Preparation

  1. Place the cranberries in a colander and pick them over to remove any shriveled berries and twigs.

  2. Combine the cranberries with the remaining ingredients in a heavy-bottomed 2-quart saucepan. Bring to a boil over medium heat, reduce the heat to a simmer, and cook the sauce, stirring frequently, for 12 to 15 minutes. The berries will pop, and the sauce will thicken.

  3. Scrape into a pint container and chill until cold, at least 2 hours.

Note: The sauce lasts for a month, tightly covered, in the refrigerator.