CRANBERRY SAUCE WITH GRAND MARNIER, ORANGE JUICE AND PECANS (2 pints)

4 cups fresh cranberries

1 cup fresh orange juice

2 cups sugar

2 tablespoons finely chopped orange zest

¼ cup Grand Marnier, other orange liqueur or cognac, or to taste

½ cup pecans, toasted and coarsely chopped

1. Combine the cranberries and orange juice in a saucepan. Cover and cook 6 to 8 minutes, until the skins pop.
2. Add sugar, zest and Grand Marnier and mix well.
3. Stir in the pecans.

adapted from Craig Claiborne, The New York Times Menu Cookbook