Whole Berry Cranberry Sauce

Ingredients

200 gr sugar
300 ml water

Instructions

Juice and grated rind of 1 -orange Wash cranberries and pat dry. In a 2 litre 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 cm space between sauce and jar lid.)