Whole Cranberry Sauce
Makes 2 1/4 cups
3/4 c granulated sugar
1 c water
12 oz fresh cranberries (rinsed, drained and sorted through, removing any deflated ones or stems)
several julienned strips of orange peel
a few squeezes of orange juice
Combine water and sugar in a medium saucepan. Bring to a boil; add cranberries and zest, return to a boil. Reduce heat and boil gently for 10-14 minutes, stirring occasionally. Add a few squeezes of fresh orange juice. Cover and cool completely at room temperature. Refrigerate until serving time.