Wash the cranberries under cool water, then throw into a medium saucepan.
Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind.
Stir together and turn the heat on high until it reaches a boil and the berries begin to pop.
Turn down the heat down to medium-low and continue cooking over lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.
Instead of the orange rind, you substitute with orange zest, lemon zest, lemon juice -- anything citrusy.
Recipe courtesy of Ree Drummond