September recipe if the month

Rebecca Nurse’s Orange Cranberry Sauce

4 cups fresh cranberries

1 cup water

1½ cups sugar

1 orange, juiced and zested

Rinse cranberries and discard any that are discolored. Combine sugar and water in a large saucepan and bring to a boil. Stir until sugar is fully dissolved. Add cranberries, orange juice and orange zest. Bring back to a boil, then lower heat to a simmer for roughly 10 minutes or until cranberries have opened. Remove from heat and let cool completely. Cover and refrigerate until ready to serve.