We love this cranberry sauce made with fresh cranberries and fresh orange juice. We usually only make this to accompany roast turkey for Thanksgiving, but any roast poultry or pork would be delicious with this sauce. This sauce is best made a day or two in advance to allow the flavors to develop and for it to chill.

We start by picking over the cranberries and rinsing them in a colander. We had bought 2 bags of cranberries, but many of the cranberries were bruised (we discard these) so we ended up with about 1.5 bags, or 18 ounces of cranberries. For 2 12-ounce bags of cranberries, we would have used 2 cups of orange juice and 2 cups of sugar.

We heat up the orange juice and sugar in a medium pot over medium-high heat. We stir and when the mixture comes to a boil, we continue to stir to dissolve the sugar for 30 seconds. Then we add the cranberries and lower the heat to medium-low. We simmer for 10 minutes, stirring occasionally. We skim the foam off the top with our skimmer and then pour the mixture into a large serving bowl. We let it cool for about an hour and then refrigerate it covered with plastic wrap.

A few hours before we are ready to serve the cranberry sauce, we rinse an orange and pat it dry. We zest a little of the skin and then cut the top and bottom of the orange off. We put the orange cut-side down on a cutting board and cut the remaining skin off with a paring knife. Then we section the orange; going between the membranes with our knife, to get just the orange sections. We arrange these decoratively on the surface of the cranberry sauce and keep it refrigerated until it is time to eat!

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