Holiday Cranberry Sauce

Two 12 oz. pkg fresh cranberries

3 Cups sugar (or more to taste)

½ Cup water

1 Cup orange juice with pulp

1 Tbsp grated orange zest

Combine liquids and sugar in a large saucepan, heat over medium heat to dissolve. Add zest and cranberries, bring mixture just to a boil. Cook over medium heat until berries start to pop open. Over low heat, allow to cook, stirring constantly, until berries are the preferred consistency (I prefer them mushy!) Stir berries along the side of pan to ensure all have popped. Allow to cool in saucepan for a few minutes, then pour into a mold. Sauce will be very hot so do not pour into a plastic mold! I use a small metal Bundt cake pan.

To serve, carefully remove from mold and put on a serving dish. (To unmold easily, you may dip the mold into warm water for just a few minutes) Garnish with sprigs of mint or small orange slices.