Cranberry Sauce

I decided to make fresh cranberry sauce this year.

Ingredients:

• 16 ounces, weight fresh cranberries
• 3/4 to 1 cup granulated sugar
• 1 Tablespoon loosely packed orange zest
• 3/4 to 1 cup orange juice or water (or mix of both)
• 1/2 teaspoon cinnamon

Instructions:

1. Heat sugar, orange zest, orange juice, and cinnamon at high heat in heavy bottomed pan to dissolve sugar.
2. Rinse cranberries and discard any that look shriveled or mushy. Pull off any stems.
3. Add cranberries to the pan. Return to boil, then reduce heat to medium. 
4. Cover the pan with a lid and cook for 10 minutes or until the berries mostly pop, stirring the mixture every few minutes. 
5. Remove the pan from the heat, and cool at room temperature without a lid.
6. The sauce will will thicken up significantly as it cooks.
   (After the sauce has cooled completely, add additional water if you desire a thinner texture.)

Carole's Notes:

This is easy to make, and I think the popping berry sound is fun. I also think it is tastier than the canned kind. I suggest making up the day before if you have room in your refrigerator.

Mostly from http://thepioneerwoman.com/food-and-friends/thanksgiving-dinner-how-to-make-cranberry-sauce/