12 oz fresh cranberries (about 3 cups)
3/4 cup cane sugar
pinch sea salt
Zest and juice of 1 orange
Squeeze the orange juice into a liquid measuring cup. Add water to equal 1/2 cup. In a medium saucepan, combine the cranberries, sugar, salt, juice/water and zest. Stir to dissolve the sugar and bring to a boil. Reduce to a simmer and cook until cranberries are soft and starting to burst open, about 10 minutes. Let cool and then refrigerate. It will thicken as it cools. Sauce will keep for 2 months refrigerated.