1 pound fresh cranberries
1 cup sugar
1 cup water
4 Tbsp. Kirsch

In a small bowl toss the cranberries with the Kirsch and set aside. Bring the sugar and water to a boil and continue to boil for 5 minutes. Add the marinating berries to the water, return them to a boil, reduce to a simmer and cook for 10 minutes or until berries pop and sauce begins to thicken.

Chef’s Note: I love the taste of sweetened cranberries. I have found that the Kirsch enhances the flavor and is quite pleasing to the palate.