Favorite Ingredient Friday is hosted by Kathryn at Overwhelmed with Joy
Scrumptious Sunday hosted by Meredith at Mercedes Rocks
1 cup orange juice with pulp
1 bag cranberries
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
Wash cranberries and drain in colander. Mix orange juice and sugar in saucepan until dissolved. Add cinnamon and orange peel. Stir well, Add the cranberries and simmer over medium high heat until bubbling, stirring often. When the mixture begins to boil, reduce heat. Cook 10 minutes uncovered or until all cranberries have ’popped’. Sauce will thicken as it cools. Can be stored in the refrigerator for a week or frozen for future holidays.
Yields: 2 cups
***I like to make a double batch at Thanksgiving and freeze half for Christmas.