Orange-Cranberry Sauce

I made this yummy sauce for Thanksgiving this year, and it was the perfect side to our turkey. I loved the tartness of the cranberry and the orange. The best part is that none of it came from a can! I even squeezed the orange juice from 2 oranges! So easy! (You can also make this up to a week ahead of when you plan to serve; just keep it tightly covered and refrigerated.)

Orange-Cranberry Sauce
Parenting Magazine, Nov. 2010

1 12-oz. bag cranberries
1/2 c. fresh orange juice
1 c. sugar
1 tsp. grated orange peel

1. Combine cranberries, orange juic, and sugar in a saucepan and bring to a boil; reduce heat and simmer 12 to 15 minutes, until the cranberries are popped and somewhat cooked down. Remove from heat, mash lightly with the back of a spoon, stir in orange peel, and transfer to a bowl.

2. Let cool, then refrigerate until set, at least 2 hours.