12 oz (one package) fresh cranberries
1 c white sugar
1 c water
juice and rind of one orange

Wash cranberries, removing stems and bruised berries. In a medium saucepan, combine sugar, water, orange juice and rind. Cook, stirring over medium heat until sugar dissolves. Add cranberries and bring to a boil. Cook until berries pop, abut a minute or so. Remove from heat and let cool. Sauce can be stored, covered, in the refrigerator for up to 10 days, or in the freezer for up to 3 months.

Great with turkey or chicken dinners, over ice cream, or even added to carbonated beverages like 7-Up or ginger ale!