I love cranberry sauce with turkey and chicken throughout the year, so when cranberries come into season in the fall, I buy several bag fulls and preserve enough for the year. It's easy to do and the result tastes so much better, in my opinion, than anything commercial.
4 cups fresh cranberries, washed and drained
2 cups water
1 stick of cinnamon, 3-4 inches
2 cups white sugar
1 teaspoon orange zest
Bring the cranberries, water, and cinnamon stick to boil in a large pot over high heat. When boiling, reduce to medium low and simmer 20 minutes. You will hear the cranberries go pop, pop, pop - a lovely sound.
Add the sugar and simmer another 5 minutes. Stir in the orange zest for the last minute or so.
Pour into hot, sterilized jars and seal with lids that have been boiled for 5 minutes. Screw on the lids finger tight and leave the jars to cool. You'll hear the lids pop as they seal.
Yields about 4 half-pints of cranberry sauce.
The cinnamon stick and orange zest could certainly be left out if you prefer a sauce with pure cranberry flavour.