Homemade Cranberry Sauce

Time: 15 minutes
Yield: 1 1/2 Cups
Recipe from Jamie Cooks It Up!

***Note: Fresh cranberries are only available in the fall. They will keep in the freezer for up to 12 months. Grab a couple extra packages this season and toss them in the freezer.***

1 (12 ounce) package cranberries (fresh or frozen)
1 C sugar
1/2 C orange juice (about 2 fresh oranges)
1/4 tsp cinnamon
1/8 tsp salt
1 tsp butter
1/2 tsp vanilla

1. Grab a 12 ounce package of cranberries. Pour them into a deep, heavy skillet. Don't you just love that gorgeous color. (It's my favorite in all the world, it truly is!) 
2. Pour 1 Cup of sugar over the top of the cranberries. 
3. Grab 2 oranges and slice them in half. Squeeze the juice into a measuring cup. You'll need 1/2 cup of juice total. 
4. Add the juice and 1/8 teaspoon of salt into the pot. 
5. Put it onto the stove top and heat the berries over medium high heat. 
6. Stir the berries while the begin to heat up. They will start to foam up a bit after a couple of minutes. Then the liquid will start to reduce and thicken. The berries will start to pop a bit. Keep stirring! 
Stir and cook until the mixture is nice and thick. Should only take about 10 minutes total, depending on how high your heat is. 
7. Remove the pan from the heat and add 1 teaspoon butter and 1/2 teaspoon vanilla. Stir to incorporate. 
8. Allow the mixture to cool to room temperature, then store in an air tight container in the fridge. It will keep for up to a week.