I love cranberries, but I only like real cranberries. When I eat food I want to be able to tell what it is I am eating. This is a simple fantastic recipe that you can whip up before hand and pull out when you are ready for it. My husband looked at me when I was making it and said "Eww." After he tried it he said, "Ok, you were right it is good, can I have some more?"
3 cups fresh cranberries (1 bag)
1/2 cup cranberry juice (you can also substitute apple or orange juice or even water)
1/8 tsp salt
1 cinnamon stick
1/2 Tbsp orange zest
Wash and drain the cranberries, removing any spoiled berries or foreign objects. In a sauce pan or nonstick skillet combine juice, sugar, salt and cinnamon, and orange zest (I add a Tbsp of fresh juice or so). Bring to a simmer over medium heat, stirring to dissolve the sugar. Cook for 1 minute. Add the cranberries. Bring to boiling; reduce heat. Boil gently over medium high heat for 3-5 minutes or until the skins pop, stirring occasionally. Cool completely, remove cinnamon. If desired, smash berries slightly with the back of a spoon for a thicker relish. Store in the refrigerator for up to 1 week.
For a softer, smoother cranberry sauce, prepare as directed, except boil gently for 20 minutes.