There’s always leftover cranberry sauce after Thanksgiving. I like to use the extra on French toast. It’s also good on top of baked brie.

RECIPE
12 oz bag of fresh cranberries
3/4 c orange juice
1/4 tsp orange zest
1/4 c water
1 c sugar (I go equal opportunity: 1/2 white, 1/2 brown sugar)
1 cinnamon stick

1. Rinse your cranberries.
2. Bring the juice, water, and sugar to a boil, and then reduce heat.
3. Add in the zest, cinnamon, and cranberries.
4. Simmer until they are soft, about 10-15 minutes. You’ll hear them “pop”. Don’t worry. It’s like the kettle whistling. It’s their way of telling you they’re done.
5. Remove the cinnamon stick and serve. You can garnish with some additional orange zest.