Cranberry Sauce

Ingredients:

12 Oz bag  fresh Cranberries

3/4 Cup Orange Juice, high pulp

2/3 Cup Brown Sugar packed

White Sugar as needed up to 1/3 Cup

Orange Zest for garnish

Optional:

1 Apple

1 Pear

Directions:

Rinse and pick through cranberries.  Toss first four ingredients in sauce pan and bring to boil.  Cook until cranberries have popped and sauce has thickened, about 15 minutes.  Keeps well and can be made in advance.  Serve cool, room temperature or hot.  Sprinkle zest on top before serving.

I have made this using a fresh orange as well.  However, sometimes the orange was dry or tasteless and added little so I switched to juice for consistency.  High pulp orange juice will add a little texture to the party as well.  Taste while hot and balance the sugar as needed since orange juices vary.