Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended.
Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split.
Remove from heat, and let cool 15 minutes.
Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 2 weeks.
Serve chilled or at room temperature.
Note: For testing purposes only, we used Grand Marnier for orange liqueur.
Turkey Tenderloins With Cranberry Sauce: Preheat oven to 40
Sprinkle 1 1/2 lb. turkey tenderloins with 1 tsp. each salt and freshly ground pepper.
Place tenderloins in a lightly greased 15- x 10-inch jelly-roll pan.
Bake 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 17
Brush tenderloins with Grandma Erma's Spirited Cranberry Sauce.
Garnish with fresh sage or rosemary and currants, if desired. Makes 4 servings. Prep: 10 min.,
