based on the recipe from The All New All Purpose Joy of Cooking (1997)
makes ~3 cups
in a large skillet:
1 pound cranberries (picked over)
1.5 cups sugar
0.5 cup water
0.5 cup orange juice
2 teaspoons grated orange zest
Cook uncovered over medium heat, about 10 minutes, until cranberries have popped open and the sauce is thickened.
Let cool and serve.
Or refrigerate up to one day.
