Cranberry-Orange Sauce

Ingredients:

2 large oranges

1 bag (12 ounces) cranberries

1 cup granulated sugar

1/4 teaspoon ground cinnamon

Directions:

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