cranberry sauce

Here's a recipe for something I just can't understand why people wouldn't make themselves.  It's so easy, and the alternative jellied cranberry sauce is so unappetizing!  I found this on the Smitten Kitchen and am a big fan.

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.