Cranberry and Orange Sauce

A common and frequently used accompaniment for domestic or game fowl and/or meat. Can be prepared in a large quantity, stored in your freezer and used when required. Excellent with Roast Rack of Venison; and Fowl, wild or domestic

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 3  cups fresh cranberries
• 1 -2  orange, with rind, seeds removed
• 1  cup water
• 1⁄2 cup  sweetener sugar or 1⁄2 cup sugar substitute
• 1  piece cinnamon stick

Directions

1. Combine cranberries, sugar and cinnamon stick.
2. Bring to a boil and cook until berries begin to split (about 10 minutes).
3. Remove cinnamon stick.
4. In a food processor chop orange with rind.
5. Add chopped orange, rind and its juice to cranberries and return to stove.
6. Bring to a boil and cook until liquid is reduced and ingredients become"relish" (about 10 minutes).
7. Cool and serve with Roast rack of Venison or fowl of your choice.