1 bag of fresh cranberries
1 cup of sugar
1 cup of orange juice (I used juice made from concentrate)
1 tsp of orange zest (I used a tablespoon)

Put all ingredients into a sauce an and mix well. Cook over medium heat and bring to a boil. Boil for about 10 minutes until the cranberries pop. There may be a few light colored ones that don’t pop, but don’t worry. They soften as the sauce cools. The sauce can also be made up to 2 days before and kept in the fridge. I canned mine and processed them in a boiling water bath for 10 minutes (half pint jars) Recipe yielded two half pint jars.