1 1/2 c. sugar
1 1/4 c. water
12 oz. (bag) cranberries (whole)
1 whole orange (sliced)

Rinse cranberries. In a saucepan combine all ingredients and cook 8 minutes or until all berries are popped.

At this point the relish, when cooled, will be thick and perfect for spreading on muffins or eating as a side dish.

For a molded sauce, cook the berries about 10 minutes or until a drop of sauce gels on a cold plate.

Stores in refrigerator up to 2 weeks.