CRANBERRY-ORANGE SAUCE

Steps:

• 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.