CRANBERRY SAUCE
1/2 cup orange juice with pulp*
1/2 cup pineapple juice*
1 bag cranberries
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel

• Wash cranberries and drain in colander. 
• Mix orange juice and sugar in saucepan until dissolved. 
• Add cinnamon and orange peel. Stir well.
• Add the cranberries and simmer over medium high heat until bubbling, stirring often. 
• When the mixture begins to boil, reduce heat. 
• Cook uncovered or until all cranberries have ’popped’. 
• Sauce will thicken as it cools. 
• Can be stored in the refrigerator for a week or frozen for future holidays.

***I like to make a double batch at Thanksgiving and freeze half for Christmas.