Grappa Cranberry Sauce

• 2 bags (24 oz/680g) fresh cranberries
• 1 orange (1 tbsp zest, juice of whole)
• 1 cup good quality Grappa (divided)
• 1 1/4 cup granulated sugar
• Water, as needed

1. Empty both bags of cranberries into a pot that is about medium size. Zest 1/2 of a large navel orange, which is about 1 tbsp of orange zest.
2. Squeeze the poor half naked orange into a glass measurer which can hold at least 2 cups. There should be between 1/3 and 1/2 cup of juice. Pour in 3/4 cup of Grappa, and top the rest up with regular old water until you have a total of 1.5 cups. Pour that into the cranberries add sugar.
3. Set the pot on medium-low heat and.that's pretty much it. Give it a stir periodically, when you remember, to make sure that nothing burns or sticks to the bottom. Even on medium-low heat it will eventually start to boil and bubble, let it boil away and reduce until it starts to thicken up to the consistency that you would like it to be on the table.
4. Add the last 1/4 cup of Grappa, give it a stir, and take it off the heat to cool.
5. You can serve it cool or at room temperature.

fresh cranberries, orange, grappa, sugar, water

Taken from www.epicurious.com/recipes/member/views/grappa-cranberry-sauce-50109498 (may not work)