Adapted from the November 2008 Southern Living called Grandma Erma's Spirited Cranberry Sauce, by Mary Allen Perry. I revised slightly to reduce sugar and added chopped. Diced apples. The recipe printed was a little confusing when adding water since it was not listed as an ingredient, so here is the adapted version I tested and posted.
Blend sugar, port and the 1/4 cup water and add to a stovetop saucepan. Add cranberries and bring to a boil cooking over a medium-high heat. Stir often until cranberry skins begin to split. Remove from stove and allow to cool for 15 minutes.
Pulse the cranberry port mixture into a food processor and pulse until almost pureed. Then, add orange liqueur and stir until incorporated. Place in a serving bowl, cover and chill for at least 4 hours before serving. (Can be made at least 2 days before dinner party)
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.4mg||0 %|
|Potassium 47.8mg||1 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 23.2g|
|Protein 0.2g||0 %|
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Calories per serving: 122
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