Cranberries

For the past 20 years, I've made cranberry sauce for Thanksgiving, and done it the same way every time.  This year, as George was helping me stir, he said,
"Can I tell you something that will embarrass you a little?"
"Sure."
"You make the holidays special."
Well.  If that wasn't an inspiration to write a quick blog post on cranberry sauce, I don't know what would be.  Besides, what if somebody wanted to make my cranberry sauce, but hated talking to me on the phone?  Such an event would give this post a real purpose.

Disclaimer: I do not have an exceptionally well lit kitchen and the mastery of photography necessary to attempt some Pinterest-like post.  I just used my phone, blurred the edges in iphoto a little, and hoped for the best.  Motherhood makes underachievers of many.

You will need:
2 bags of cranberries
2 cups fresh orange juice (8 - 10 oranges)
2 cups of sugar

Directions:
1)  Wash your produce.
2)  Either juice 2 cups of orange juice or make somebody else do it.  That's the hardest part.
3)  Put 2 bags of cranberries, 2 cups of orange juice, and 2 cups of sugar on medium high heat.
4)  Put in a bunch of zest if you like orange oil.  I use a ton.
5)  Stir occasionally.
You will hear the cranberries pop and see the orange juice foam up, and it will be really fun:

6)  Keep at it.  The orange will disappear and you'll be left with pretty pink bubbles.

7)  Once the bubbles disappear, pour into a serving dish and let cool.

8)  Cover and refrigerate overnight.  It's nearly impossible to mess up.