Cranberry Sauce
Cooks Illustrated, November/December 1999
2007-11-09

We've been making this for years, it's simple, intensely flavored, not
too sweet.  The orange zest and liquor is a good addition.

3/4	Cup	Water
1	Cup	Sugar
1/4	tsp	Salt
1	Tbs	Orange Zest (optional)
12	ounce	Cranberries, freshed, picked through
2	Tbs	Triple Sec, Grand Marnier, etc (optional)

Bring Water, Sugar, Salt, Orange Zest to boil in medium pan over high heat,
stirring to dissolve sugar.
Stir in Cranberries; return to boil.
Reduce heat to medium,, simmer until saucy,
slightly thickened and two-thirds of berries have popped open,
about 5 minutes.
Off heat, add Triple Sec.
Transfer to nonreative bowl, cool to room temperature, serve.