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1/2 cup butter 1 cup brown sugar 1 pkg. fresh cranberries (12 oz) 1/2 cup orange liqueur 1/2 cup heavy cream
In pan, heat butter, sugar, cranberries and orange liqueur to boiling. Cover and simmer berries over low heat just until they pop. Stir in cream. Serve sauce warm or at room temperature over plain cake or fresh fruit. For gift giving, pour sauce into jar and refrigerate. Before serving, reheat sauce. Makes about 4 cups. Source: My Old Recipes