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I learned to like cranberry sauce from my little French grandmother and think of her whenever I make this recipe. It has just a hint of raw cranberries plus orange zest and juice to enhance the flavor.
Ingredients
2 packages fresh or frozen raw cranberries
1 navel orange
1 cup white or brown sugar
Raw portion
Wash naval orange and cut into 4 pieces (do not peel)
½ cup raw cranberries
½ cup water
Place in blender and whiz until very smooth
Cooked portion
Combine in a saucepan:
1 cup water
1 cup sugar
All remaining raw cranberries
Bring to a rolling boil and simmer for 10-15 minutes.
Remove from heat and let cool slightly.
Combine with blended raw portion.
Mix well and refrigerate in a covered container.
Serve it with meat or vegetarian dishes, French toast, and cheese blintzes.
You can also stir in ½ cup applesauce and served cranapple sauce with potato pancakes.
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Taylor's Recipes 
