Categories: Condiments, Ceideburg 2 
      Yield: 1 servings 
  
     12 oz Fresh or frozen cranberries 
      1 c  Sugar 
  1 1/4 c  Water 
           Juice and grated rind of 1 
           -orange 
  
  Wash cranberries and pat dry.  In a 2-quart saucepan combine sugar, 
  water, orange rind and juice.  Cook, stirring over medium heat, until 
  sugar dissolves.  Add cranberries to sugar syrup, bring to a boil, 
  and cook until cranberry skins start to break or pop, about 1 minute. 
   
  Remove cranberries from the heat and pour into a 3-cup bowl or 
  storage jars with lids, to cool.  Sauce can be stored, covered, in 
  the refrigerator for up to 10 days, or placed in airtight jars in the 
  freezer for up to 3 months.  (Leave 1/2-inch space between sauce and 
  jar lid.) 
   
  Posted by Stephen Ceideberg; December 13 1991.