Dried Cranberry Sauce
I had to improvise, as I couldn't find fresh, but the results were so good I'll cook it on purpose next year. The result is a very rich, dense sauce with a lot of flavour.
1 c dried cranberries, preferably unsweetened, coarsely chopped
zest of 2 oranges, coarsely grated
juice of 1 orange
2 T white sugar
1/2 cup cranberry juice or juice blend (100% juice, though)
1/2 cup water
Juice of 1/2 lemon
Combine everything but the lemon juice in a saucepan and simmer slowly on low heat.
After about half an hour, check the taste, and add lemon juice to taste - it should be reasonably tart.
Continue simmering until almost all the liquid is gone.
Serve at room temperature.