2 c. granulated sugar
1/2 c. water
2 (3 inch) cinnamon sticks
1 lb. cranberries, washed
1 peeled orange, finely chopped
Grated 1/2 of orange rind
1/2 c. Grand Marinier liqueur or brandy

In a heavy 2-quart saucepan, combine sugar and water. Bring to a boil. Boil about 3 minutes without stirring. Add cinnamon sticks, cranberries, and orange. Cook over low heat, stirring occasionally for 4-5 minutes or until cranberries begin to pop. Remove from heat and stir in Grand Marinier or brandy.

Let cool to room temperature. Discard cinnamon sticks. Serve at room temperature or cold with turkey, duck or meats, even on vanilla ice cream. Makes about 2 pints.