Recipe. You Won't Want to Miss This!
1 12 oz. package of fresh cranberries (can be previously frozen)
1 cup water
½ cup sugar
½ 13 oz. jar of apricot preserves (I use Bonne Maman)*
1 shot of Grand Marnier*
½ cup slivered almonds (optional, and I rarely add)
Place cranberries in a colander, rinse and remove stems and overripe berries.
In a large stock pot, add water and sugar and heat over a medium flame until sugar dissolves, about 2-3 minutes; add cranberries and continue cooking over medium heat until berries pop, approximately 10 minutes.
Lower the heat and add preserves, mixing well with a wooden spoon. Once combined, turn off the heat and add the Grand Marnier.
Cool and then refrigerate; add almonds as garnish after placing in serving dish. (Almonds are optional; pecans are good too.)
*Regarding the preserves and liqueur, you really can use any you like. I have tried many combinations, and you can safely substitute according to your preference. My favorite pairings are: either apricot or peach preserves with Grand Marnier and peach or raspberry preserves with Chambord Liqueur.