Homemade Cranberry Sauce

Instructions

1. Wash the cranberries and remove any stems. Set aside 1 cup*. Add the rest of the bag (It should be about 2 and 1/2 cups) to a medium saucepan.
2. Use a peeler to peel large strips of orange zest from 1 orange. Don't press too hard, you only want to peel off the orange part (avoid the white pith). Add all of it to the saucepan.
3. Juice the orange. Add 1/2 cup orange juice to the pan with the cranberries. You might need to juice another orange to get to a 1/2 cup. (I used orange juice from a carton I had in the fridge. Either way will work fine, just make sure you have 1/2 cup liquid.)
4. Add 1 and 1/4 cups sugar to the pan. Add up to 1/4 teaspoon cinnamon, if you're using it. Set over medium high heat and bring to a simmer. Lower the heat to medium and cook for about 10 minutes, until most of the cranberries have popped.
5. Add the remaining 1 cup cranberries. Cook over medium heat for about 3 minutes, until the fresh cranberries have softened but not popped.
6. Remove from heat. At this point you can remove the pieces of orange zest if you like. I like to leave them in for an extra punch of flavor!
7. Serve immediately, or store covered in the fridge for up to 1 week. The cranberry sauce can be served warm or chilled. Re-warm in a pot on the stove over medium low heat.