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.

stir for until cranberry skins begin to split. (approx 20 min)

lower heat to a simmer and continue cooking for approximately 20 minutes to thicken

Remove from heat, and let cool 15 minutes.

Pulse cranberry mixture in a food processor about 10 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.