1 pound cranberries, washed and inspected 1 orange (juice and zest) 3/4 cup of sugar (we like ours sweet/tart, but if you prefer sweeter, just add more sugar) 1 stick of cinnamon dash of salt 1. Rinse and inspect berries. Only use good berries and toss any that are bad or suspect. I find I'm usually throwing out around 25-30%. 2. Add berries, orange juice, sugar, salt, and cinnamon to a pot. Err on the side of it being a deep pot over a wide pot. 3. Give a general stir and put it on medium to medium high heat. 4. You can leave it more or less on its own with occasional stirring at first. Once the berries begin to pop and release their juice, you want to stay tied to the stove. 5. As berries pop, the sauce will thicken. To speed up the process and get a smoother final result, I press berries against the wall of the pot to help break everything down. Want it chunkier? Leave more berries whole. 6. When the bubbling slows and sauce has thickened, remove from the heat and add in the orange zest. Stir well so there are no surprise zest chunks. Note: While cooling, it will get thicker. If you prefer a thinner sauce, pull it earlier. Thicker sauce, pull it later. 7. Store in a covered glass container in the refrigerator or immediately pour into jars and process in canner. Great for Thanksgiving, but we eat this jam year round on crackers, ham, etc. I usually do 3 pound batches which cooks down to around 7 half pint jars.