(Can be made two days in advance)

12 oz cranberries
1 cup sugar
1 cup orange juice (preferably fresh)

In a medium saucepan over moderate heat, dissolve sugar into orange juice, stirring from time to time. Stir in cranberries and cook until cranberries start to “pop” or open, about 10 to 12 minutes. Remove from heat and pour sauce into bowl. Refrigerate. Sauce will thicken as it cools. Bring to room temperature before serving.