Cranberry Sauce
1 Cup Orange Juice
1 cup sugar
1 12-oz. Bag cranberries
Bring orange juice and sugar to gentle boil in heavy medium saucepan over medium high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about 10 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.)
Serve cold or at room temperature.
Now this is the easiest. And so much better than canned cranberry sauce. I make this ahead and freeze. It makes 2 8oz. containers.
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