This Thanksgiving, add a little extra flavor to your regular cranberry sauce.
8 C. fresh whole cranberries 4 C. granulated sugar 4 C. water 2 tsp. dried grated orange rind
Wash berries and drain in a colander. In a large stockpot, combine sugar, grated orange rind and water. Boil 5 minutes. Add cranberries. Continue boiling, without stirring, until the cranberry skins burst. Ladle into sterilized jars, leaving 1/4-inch headspace. Wipe rims. Cap and seal. Process in a water bath canner for 15 minutes.