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Cranberry-Cointreau Sauce

Scott Phillips

Yield: Yields about 3-1/2 cups.

Use this sauce as a topping for New York Style Cheesecake.


  • 1-1/4 cups granulated sugar
  • 1/2 cup honey
  • 1 12-oz. package fresh cranberries, rinsed, dried, and picked over
  • 2 Tbs. Cointreau


  • In a medium saucepan, bring the sugar, honey, and 3/4 cup water to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to medium and stir in the cranberries. Cook, stirring occasionally, until the foam has turned fuchsia and many of the berries have popped, about 5┬ámin. Remove the saucepan from the heat and stir in the Cointreau. Pour into a heatproof bowl and refrigerate until cold, about 3 hours, but preferably overnight. The sauce can be made two days in advance and stored in an airtight container in the refrigerator.


Rate or Review


  • AnnMarie1000 | 12/12/2010

    The cranberry Cointreau sauce is absolutely delicious. It is the perfect balance between sweet and tart. I will definitely make this again.

  • treefairy | 08/11/2009

    A winner. Used for a cheesecake dessert on a recent camping trip and rave reviews from every person.

  • Michele1970 | 11/24/2007

    This is one of the best recipes!!! The cheesecake was creamy, yet thick and rich. The sauce really makes this cake shine!!!

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