Cranberry apple sauce

Put the cranberries, diced apples, sugar and cranberry juice in a saucepan.

Zest in a little less than half an orange, then squeeze in the juice of the whole orange. Stir.

Bring to a boil over medium, then turn down to medium-low and simmer 10 to 15 minutes, until the cranberries have all popped.

Turn off and let sit a few minutes; it thickens as it sits and more in the fridge, from the cranberries' natural pectin.

Let it cool a moment before tasting. Serve warm or cold.