Cranberry Sauce

Emily made this one time and it was so much better than anything I had ever had, it made me love cranberry sauce and now I make it every winter holiday. The secret? Orange juice. Also, make it the day before you plan to serve it. One less thing to cook on the day of dinner.

1 bag of cranberries
1 cup of sugar
1 cup of orange juice. Must be at least regular or extra pulp and not diet or reduced sugar. I like Florida's Natural, but I had okay results with Wegmans extra pulp store brand.

1. Rinse and drain cranberries in a colander. I recommend going through and picking out any that are not ripe (hard and pale) and any with rotten, soft spots. I comb my fingers through the cranberries and grab out anything that is soft or sticky.

2. Mix sugar and orange juice in a 2 or 3 quart saucepan. If you have something with high sides, that's better. Bring to a boil over medium heat, stirring regularly.

3. Add cranberries and bring back to a boil and cook for about 10 minutes. You need to stay by the pot and stir frequently. The cranberries will slowly pop like popcorn as they cook. As it boils, you will get an orange froth bubbling up. At this point you need to watch it and stir constantly. The froth will rise and try to boil over, you may need to take off the heat and stir it until it settles, then put it back on. Keep stirring and the froth will slowly turn red and settle. After about 10 minutes, the froth will be way down and the sauce will be thick with bits of burst cranberries. Remove from heat and let cool for a little while, then pour into a container and cover. Once it cools to room temperature, put it in the fridge to cool overnight. If you cook it early in the morning, it might be fine to serve for dinner.