1 quart cranberries
1 cup white sugar
1 tablespoon lemon juice
1 cup orange juice, divided
Cook the berries until they start to pop, add sugar and lemon juice, stir until well combined.
Add half of the orange juice, 1/2 cup, to the berries. Stir occasionally and cook until all of the berries have popped and started breaking down.
If the mixture thickens too much while cooking, or if you prefer a more liquid sauce, add the remaining orange juice.
If you want a smoother sauce with some cranberry pieces still in it, mash it down to your liking.
For a smooth sauce, blend the sauce and pass through a sieve.
We mashed them and added a 1/4 cup of the orange juice after the initial 1/2 cup.