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Cranberry Sauce

2 bags cranberries
zest of one orange, grated
zest of one lemon, grated
juice of one orange
juice of one lemon
at least 1 cup of sugar

Put the cranberries in a large pot or saucepan. Cook, covered, at
low heat, with no additional water, until the cranberries start
softening, popping, etc. Stir occasionally. This may take an hour
or longer. If the heat is low you need no added water and it won't
burn. So keep the heat low and be patient.

Add the lemon zest, the orange zest, and the sugar. Stir. Turn
the heat up to sort of medium-low, so that it gets hot but doesn't
burn or boil. Cook covered for 1/2 hour, stirring occasionally.

Add the orange juice, lemon juice, and more sugar if you want it.
I make mine tart enough that most kids and teenagers say it is too
tart. The amount of sugar also depends on just how tart that
particular batch of cranberries is. Keep tasting and adding sugar
until you like it. Cook uncovered for 15 minutes or until it is
thick.

Cool and refrigerate. You may make this the day before. It keeps
well.

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