Cranberry Sauce Not in the Shape of a Can

Don't get me wrong I have eaten plenty of can shaped cranberry sauce so I am not judging if you do too.  However I find it odd that my family does not have a tried and true recipe for homemade cranberry sauce seeing how at one point in time we owned one of the biggest cranberry farms in the state.  I am sure that we did have a recipe but it was lost over time.  So this one comes from Pioneer Woman Ree Drummond over at Tasty Kitchen.  I have been a fan for a couple years now even before she had her show on Food Network.  I was super excited to purchase her new cookbook The Pioneer Woman Cooks a Year of Holidays.  For this year's thanksgiving this cookbook was the star most of the dishes were from the book.  Including this one which you can see over here at Tasty Kitchen.  Now the one at Tasty Kitchen is a little diffrent from the actual book I will write that one here because that is what I used.

The Players in this saga.

12oz fresh cranberries 

2 lrg oranges

1c PURE maple syrup NOT pancake syrup 

In a med bowl pour in cranberries and pour over water to rinse well.  Cranberries should float any sinkers should not be allowed to party any more.  

Zest the two oranges being careful to not zest to far in the fruit and scraping in the white pith eww so gross.  

After zesting roll the oranges between your palm and the counter cut the oranges open and juice. If you do not have a juicer just squeeze the orange halves juicing into a small sauce pan.  

In a small sauce pan add the drained cranberries, orange zest, orange juice, and maple syrup.  Turn the heat on to med high and bring the mixture to a gentle boil.  Reduce the heat to low and simmer for 10-15 min until juice is thick.  Remove from heat a pour into a small bowl.  You can leave on the counter and serve room temperature if eating the same day or cover and place in the fridge until ready to serve.  You could make this a couple days ahead of time.