Homemade Cranberry Sauce

In a large saucepan, combine the sugar, orange juice and zest. Add the cranberries.

Cook the sauce over medium heat until the berries pop, about 15 minutes. Editor's Tip: The cranberry sauce should reach a healthy simmer, but it doesn't need to boil. The cranberries will lose their plump texture if the sauce gets too hot.

Remove the sauce from the heat. Cover and refrigerate it for at least one hour, or until it's chilled. Editor's Tip: Cranberry sauce will thicken as it cools, so don't worry if it doesn't look thick enough on the stovetop. Just before serving, taste the sauce to make sure it's balanced to your liking. You can sweeten it with a dash of maple syrup or honey, or tone down the sweetness with a splash of lemon juice.