- One 12-ounce bag fresh cranberries
- 1 cup cranberry juice
- 1 cup pure maple syrup
- 3 tablespoons orange juice
- 1 tablespoon grated orange rind
Wash the bag of cranberries under cool water, and then throw them into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind (you could also do lemon rind and lemon juice - anything citrusy). Stir together and turn the heat on high until it reaches a boil and the berries begin to pop.
Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.
2012 Ree Drummond, All Rights Reserved