Cranberry-Orange Sauce
from the kitchen of Sharmagne Leland-St.John and Daisy-Alexandra Sylbert-Torres

2 12-ounce packages of fresh cranberries
1 cup water
1 cup sugar
1 large orange, plus zest

Wash the cranberries and set aside.

Wash and then zest the orange peel. Remove the rind and cut the orange into small
pieces. Remove the seeds.

Put the water and the sugar into a saucepan and bring to a boil. Stir to completely
dissolve the sugar.

Add the cranberries to the syrup mixture and simmer for 10 minutes. Remove from
heat. Add the orange pieces and let cool.

Pour into sterilised jars, sprinkle the top with the orange zest and seal.

Store in the refrigerator until ready to serve at table or give as gifts.

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