Cranberry Sauce

1/2 cup fresh orange juice, juice from two oranges

1/2 cup water

3/4 cup sugar

1 (12 oz) bag of fresh cranberries (do not use dried)

Zest of one orange, about 2 teaspoons

In a medium sauce pan over high heat, bring the orange, water and sugar to a boil. Add the cranberries and orange zest and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of the cranberries have burst open. (You may need to mash them a bit).

Make-Ahead/Freezing: this cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.