Cranberry Sauce

· 1 1/2 cups dried cranberries 

· 3/4 cup water or preferably cranberry juice or pomegranate-cranberry mix

· Zest of one orange, then juice the orange

· 1/4 teaspoon salt

· Juice from zested orange

· 2-4 tablespoons raspberry jelly

· 2 tablespoons of cornstarch mixed into 4 tablespoons water

Add all ingredients except the cornstarch to a pan, bring to a boil, reduce heat to simmer and cook until the cranberries plump up. Then add the cornstarch slurry slowly while at a slow simmer until the sauce is thick and of the right consistency. You might not need it all. Makes about 2 cups.