Grandma Erma'S Spirited Cranberry Sauce

• 2 cups sugar
• 1/2 cup port
• 4 cups fresh cranberries
• 1/4 cup orange liqueur

1. Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.
2. Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 2 weeks. Serve chilled or at room temperature.
3. Note: For testing purposes only, we used Grand Marnier for orange liqueur.
4. Turkey Tenderloins With Cranberry Sauce: Preheat oven to 400u0b0. Sprinkle 1 1/2 lb. turkey tenderloins with 1 tsp. each salt and freshly ground pepper. Place tenderloins in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 170u0b0. Brush tenderloins with Grandma Erma's Spirited Cranberry Sauce. Garnish with fresh sage or rosemary and currants, if desired. Makes 4 servings. Prep: 10 min., Bake: 25 min.

sugar, port, fresh cranberries, orange liqueur

Taken from www.myrecipes.com/recipe/grandma-ermas-spirited-cranberry-sauce (may not work)