Cocktail Cranberry Sauce

When we lived in Indianapolis at one time I did some market research.  One of the subjects was the cocktail.  At that time it was noted that a mixed drink was not a cocktail unless it contained some amount of fruit juice.  Otherwise it was considered a mixed drink and not a cocktail.  I looked it up today in reference to my recipe and it confirmed fruit was the component to be considered along with the alcohol but added," seafood served prior to dinner."  So in case anybody was wondering .

I love cranberry sauce and concocted  this sauce from others I have made and what I wanted to use today.  And so it goes:

1 large or 2 small oranges zested and superemed
12 ounces fresh cranberries, 3 C.
1 C. sugar
1 C. pineapple juice
1 tart apple peeled, cored, and diced
2 T. orange flavored liqueur or orange juice

Using a medium heavy bottomed saucepan combine the cranberries, orange zest, sugar, pineapple juice, and apple and bring to a boil.  Reduce the heat to medium low and cook uncovered for about 5 minutes or until all of the cranberries have popped.    

Remove from the heat and stir in the liqueur and  orange sections.  Allow to cool then refrigerate at least 3 hours before serving.  Yield about 2 1/2 cups.