Preparation

• 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 min. 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.