Eileen's Cranberry Sauce

• 2 cups sugar
• 2 cups water
• 2 (12 ounce) packages fresh cranberries
• 2 tablespoons triple sec (orange liqueur)
• 1 tablespoon cranberry liqueur (Bogg's or Crantasia)
• 12 teaspoon orange peel, grated
• 2 tablespoons orange juice
• 1 pinch cinnamon
• 1 tablespoon butter (optional)

1. Mix sugar and water in a large saucepan; stir to dissolve sugar.
2. Bring to a boil; add cranberries.
3. Return to boil; add Triple Sec, Bogg's, orange peel, orange juice and cinnamon.
4. Stir.
5. Reduce heat; boil gently 10 minutes stirring occasionally.
6. If sauce is too foamy add butter a little at a time and stir until clear.
7. Remove from heat.
8. Cool completely at room temperature and refrigerate (or can in water bath for 10 minutes).
9. Makes 6 cups.
10. Can be doubled.

sugar, water, fresh cranberries, triple, cranberry liqueur, orange peel, orange juice, cinnamon, butter

Taken from www.food.com/recipe/eileens-cranberry-sauce-244139 (may not work)