At our house, the alcohol flows freely most days, and especially on Thanksgiving. That policy applies not just to our glasses, but also to our plates. In fact, we’re doing everything we can to sneak as much booze as possible into this year’s Thanksgiving dinner.

We already have our Bourbon Pecan Pie and Beer-Can Turkey recipes ready. And we’ll be serving the bird with plenty of Grand Marnier Cranberry Sauce.

For this super-simple recipe, fresh cranberries and sugar get a generous shot of Grand Marnier, an orange-flavored cognac liqueur. The sweetness and slight acidity of the Grand Marnier — which is added toward the end so it doesn’t completely cook out — is the perfect complement for tart cranberries.

Grand Marnier Cranberry Sauce

Grand Marnier Cranberry Sauce
Yield: About 1 Pint
12 ounces fresh cranberries
¼ cup water
½ cup sugar
1 teaspoon lime juice
½ cup Grand Marnier
Lime zest

Add the cranberries, water, and ½ cup of sugar to a saucepan over medium heat, stir and let it cook until the cranberries are soft, and bright-red foam has formed, about 15 minutes.

Grand Marnier Cranberry Sauce

Mash the cranberries with a wooden spoon, reduce the heat to low, then add the lime juice and Grand Marnier. Mix well and let it simmer until it has reduced to a sauce-like texture, about 10 minutes. Remove from the heat and stir in the lime zest.

This cranberry sauce can be made ahead of time, stored in a mason jar with a lid (or similar sized air-tight container), and refrigerated for up to a week.