1 cup white sugar
1 cup fresh squeezed orange juice, save the orange rind
1/2 tsp grated orange peel (optional)
1 (12 ounce) package fresh cranberries
1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice and rind.
2. Stir in the cranberries, and cook until they start to pop (about 20 minutes).
3. Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.
Serving Suggestion: Serve in empty halves of oranges on an autumn leaves covered plate with a cinnamon stick.
~*~ By Suzy ~*~