Easy Cranberry-Orange Sauce

Prepared October 25, 2013

12 oz bag of fresh or frozen cranberries, rinsed and drained
1 c premium orange juice (Simply Orange™ is good)
1 c granulated sugar
1/4 t salt
pinch black pepper

In a stainless steel three-quart sauce pan, bring the ingredients to a boil, mixing with a potato masher as it cooks. Lower the heat and continue mixing and mashing the fruit for about 5 minutes, never leaving the pan unattended due to foam formation. When the berries break open, they release pectins that will gel the sauce when chilled. Stop the cooking when there is plenty of large pieces of fruit left. Cover the pan tightly and cool off heat undisturbed. Transfer to a clean covered container. Keeps months on the bottom shelf of the refrigerator.