Cranberry-Orange Sauce - cooking recipe

Ingredients

2 large oranges
1 (12 ounce) bag cranberries
1 cup sugar
1/4 teaspoon ground cinnamon

Preparation

Squeeze juice from oranges.
This should yield just about 1 cup, make up any difference with water.
In a 2-qt saucepan, bring all ingredients to a boil.
Reduce fire to a nice simmer, stirring occasionally, and cooking till cranberries pop, some 5 to 8 minutes.
Mixture will thicken as it chills.
Refrigerate at least 3 hours, but this can easily be made a day in advance, and keeps up to 4 days in the fridge.