1 small pkg. fresh cranberries, (120z. /354 gm.)
½ cup white sugar
2 tsp. grated orange zest
½ cup orange juice
½ cup water
Wash and sort cranberries, discarding any that are soft or discoloured.
Combine all ingredients in a saucepan and bring to a boil.
Cook until berries begin to burst.
Remove from heat.
Sauce can be stored in the refrigerator for up to a week or frozen if longer storage is required.
If a smooth sauce is preferred, puree sauce and pass through a fine sieve.