Cranberry Sauce

• 1 12 cups water
• 1 34 cups granulated sugar
• 2 tablespoons grated orange zest
• 12 teaspoon table salt
• 2 (12 ounce) bags cranberries, picked through
• 3 tablespoons pomegranate molasses
• 2 tablespoons orange liqueur (such as Triple Sec or Grand Marnier)
• 2 tablespoons pomegranate liqueur (such as Pama)
• 18 teaspoon ground cloves
• 1 large cinnamon stick

1. Bring water, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar.
2. Stir in cranberries and return to boil.
3. Reduce heat to medium.
4. Stir in pomegranate molasses.
5. Simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes.
6. Take off the heat and stir in liqueurs and cloves.
7. Add cinnamon stick and cover it with the sauce.
8. Let sit for 15 minutes.
9. Transfer to nonreactive bowl, cool to room temperature, and serve.
10. Sauce can be made ahead, covered and refrigerated up to 7 days.
11. Bring to room temperature before serving.

water, sugar, orange zest, salt, bags cranberries, pomegranate molasses, orange liqueur, pomegranate liqueur, ground cloves, cinnamon stick

Taken from www.food.com/recipe/cranberry-sauce-490666 (may not work)