- 16 oz cranberries, fresh or frozen
- 1 orange
- ½ cup sugar
- 1 cinnamon stick
- ½ tsp nutmeg
Zest the orange rind then cut orange in half and scoop the pulp out of each wedge (be careful not to get any seeds).
Put the orange zest, pulp and all the ingredients into a saucepan. Simmer over medium heat until the
cranberries burst and the sauce thickens, about 15 to 20 minutes.
Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.