During the holiday season, I typically serve a turkey dinner (or two!) along the way. Cranberry sauce is a traditional side, and making it yourself using fresh whole cranberries is quite easy. I love the flavors of orange and cranberry together, and this citrusy cranberry sauce is always a hit at our table.

Here's the single recipe - in the video I doubled it as I was preparing to host a larger gathering. If your guests really like cranberry sauce, you might want to make a double batch!

3 cups whole cranberries, rinsed
1 cup sugar
zest of half a large orange
juice of half a large orange plus enough water to equal 1 cup of liquid

Put all ingredients in a sauce pan and slowly bring to a boil. Stir to make sure the sugar dissolves completely. Reduce to a simmer and cover pan. Continue to simmer until all of the cranberries have popped (their skins have broken open) - you will hear them popping. This doesn't take long - about 10 minutes or so.

Remove from heat and allow cranberry sauce to cool off. Transfer it to an airtight container that can go into the refrigerator. Chill in fridge at least six hours (it will thicken more as it chills). This is an ideal side dish to make the day before your dinner.