Cranberry sauce is an essential accompaniment to roast turkey. Cointreau creates a slightly lighter flavoured sauce to the port variety.
Prep: 2 minutes
Cook: 15 minutes
6 tbsp cointreau
175g caster sugar
zest and juice of 1 orange
Cointreau and Cranberry Sauce: Place the cranberries in large saucepan with 5 tbsp cointreau, orange juice and zest and place over a moderate heat. Bring to the boil then reduce to a simmer and leave to cook for 7-8 minutes, until the cranberries have collapsed and softened. Remove from the heat, add the sugar and remaining cointreau and stir until the sugar has dissolved. Serve warm or cold.
The sauce will store in the refrigerator for up to 10 days.