My pet peeve at the holidays is never having enough cranberry sauce-recipes usually make a cup or so. Well, I can eat that all by myself, not to mention leftovers! I like it on turkey sandwiches, on toast, and on and on and on. SO, problem solved. My recipe makes 9 cups (that's 4 1/2 pint jars full!). I put it in jars and keep them in the fridge and just smile. Now, THAT'S what I'm talking about!
1Rinse the cranberries and place in a medium large saucepan. Add juices, sugar (add more or less sugar, depending on how tart you like yours), dried cranberries, fruit zest, half of the jar of marmalade and cinnamon. Mix well and cook on medium high heat just until mixture boils. Turn heat to medium low and cook, uncovered, 20 minutes, stirring every 5 minutes.
2Cranberries will bust and sauce will thicken. Cook an additional 10 minutes on low and remove from heat. Add the remaining orange marmalade and stir. Cool to room temperature and transfer to a covered container. Refrigerate at least 1 hour or overnight. Serve cold.
3This makes triple the amount since there is NEVER enough for turkey leftovers. I put this also on toast, make turkey sandwiches with it, and sometimes put it in my morning oatmeal. It makes exactly 4 pints (16 ounces each) with enough to put in a half pint jar (8 ounces) making 9 cups total and will stay good in the refrigerator, covered, for 2 weeks, so enjoy!