Here’s a recipe for **Homemade Cranberry Sauce**:

Ingredients:

– 12 oz (340g) fresh or frozen cranberries
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) water
– 1/2 cup (120ml) orange juice
– 1 tsp orange zest (optional)
– 1 cinnamon stick (optional)

Instructions:

1. **Prepare the Ingredients**: Rinse the cranberries under cold water. If using frozen cranberries, there’s no need to thaw them.

2. **Cook the Cranberries**: In a medium saucepan, combine the cranberries, sugar, water, and orange juice. Add the orange zest and cinnamon stick if using.

3. **Bring to a Boil**: Cook over medium heat, stirring occasionally, until the mixture comes to a boil. The cranberries will start to pop and release their juices.

4. **Simmer**: Reduce the heat and let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens to your desired consistency. The longer it simmers, the thicker it will become.

5. **Cool and Serve**: Remove from heat and let the sauce cool. It will continue to thicken as it cools. Remove the cinnamon stick before serving.

6. **Store**: Transfer the sauce to clean jars. It can be stored in the refrigerator for up to 2 weeks.

This cranberry sauce is perfect for holiday meals and can also be used as a spread for sandwiches or as a topping for desserts. If you want a smoother consistency, you can blend the sauce after cooking it, or strain out the skins for a jelly-like texture.