1tablespooncognacoptional, or gin, brandy, or Grand Marnier
Instructions
Preheat a medium saucepan with high sides over medium heat.
Add orange zest, orange juice, cranberries, lemon juice, brown sugar, cane sugar, sea salt, cinnamon stick, and cognac, if using.
Bring to boil; reduce heat and simmer for 20 minutes uncovered, stirring often, until the cranberries have popped. The cranberry sauce should set on a spoon on a plate. It should not be runny.
Remove from heat and let cool. Pour into four 1 cup glass jars leaving ½ inch space from top. Place lids onto jars.
Notes
Store in the refrigerator for up to two weeks if gin, cognac, or brandy is added, otherwise, store for up to one week in the fridge. If frozen, the cranberry sauce may become watery. I don't recommend it.