Suzanne's Cranberries

(serves 8 as a side dish)

From my wonderful friend, Suzanne, these award-worthy cranberries are perfect for Thanksgiving, because they can be made in advance and frozen.

3 tbls. orange flavored liqueur - Grand Marnier or Cointreau

1 envelope plain gelatin

2 cups sugar

2 cups water

4 cups (1 lb.) fresh cranberries

grated rind of 1 orange

juice of ½ lemon

Pour orange liqueur into a small glass bowl. Sprinkle over gelatin. Let sit for 5 minutes. Combine sugar and water in large saucepan. Bring to the boil, stirring to dissolve the sugar. Boil for 5 minutes. Add cranberries. Boil 5 minutes longer. (The cranberries will pop). Remove from heat. Add gelatin mixture to hot cranberries. Stir to dissolve. Stir in grated orange rind and lemon juice.

Pour into serving container and chill overnight. Or pour into plastic containers and freeze for up to a month. Thaw overnight in refrigerator and pour into serving dish.