- One 12-ounce bag fresh bog cranberries
- 1 cup cranberry juice
- 1 cup pure maple syrup
- 3 tablespoons orange juice
- 1 tablespoon orange rind
Wash the cranberries under cool water, then throw into a medium saucepan.
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.
Recipe courtesy of Ree Drummond