A large cookie sheet of breaded and fried eggplant frozen overnight is now bagged in the freezer. A quick run to the store is needed to get some oranges - the next project (in addition to cooking the rest of the eggplant) is to get some oranges for a batch of Fresh Cranberry Sauce with Grand Marnier. I'm going to can it and use it myself and for a couple of folks who I know would like it. This comes from an odd website called agoldenafternoon.com - I searched for it last year and printed it out but found I had cut off some of the text so had to find it again this year.

Fresh Cranberry Sauce with Grand Marnier

2 12 oz. packages of cranberries
2 cups of sugar, add more if desired really sweet
zest from 1 orange
juice from 2 oranges
4 Tablespoons Grand Marnier
few dashes of cinnamon

Boil a large pot of water, 3/4 full (only if canning the sauce). In a second large pot, combine all ingredients.

Over medium heat, simmer the mixture until the cranberries have burst or until it has thickened. If not canning, refrigerate up to 3 days before you would like to serve it. If canning, sterilize the jars and lids, then immediately add the hot cranberry sauce to the jars, leaving 1/4 of headspace/room on top. Wipe the rims with a clean cloth to prevent the lids from sticking and to encourage a proper seal.

Process/boil with 1 inch of water covering them for 5 minutes, remove, and cool for 24 hours before moving. If you can this sauce, you can easily travel with it to parties or give as hostess gifts.