Cranberry Orange sauce

2 large oranges
1 bag (12 ounces) cranberries (3 cups)
1 cup sugar
1/4 tsp ground cinnamon
orange-peel slivers for garnish.

1. From oranges, grate 1/2 tsp peel and squeeze juice. Add enough water to juice to equal 1 cup.

2. In 2-quart saucepan, heat cranberries, sugar, cinnamon, orange peel, and orange juice to boiling, over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, 5 to 8 minutes or until most of the cranberries pop, stirring occasionally. Mixture thickens as it chills.

If you prefer less "whole" pieces of cranberry, strain part of the mixture through a strainer.

Spoon sauce into bowl; cover and refrigerate until well chilled, about 3 hours or up to 4 days. Garnish with orange peel slivers.