Recipe by Tricia Wheeler
2 ½ cups sugar
1 cup orange juice
8 cups (2-12 ounce pkgs.) cranberries, divided
4 teaspoons thin julienne strips of orange peel
1 teaspoon ground cinnamon
2 tablespoons cornstarch
3 tablespoons water
Combine the sugar with the cup of orange juice in a large, heavy sauce pan. Place over medium heat and stir to dissolve the sugar. Add 6 cups of the cranberries, the orange peel and cinnamon. Cook, stirring, until the berries pop, 5 to 6 minutes. Remove from heat.
Combine the cornstarch with the remaining 3 tablespoons of water and stir the cornstarch mixture and remaining 2 cups cranberries into the cooked berries. Return the pan to the heat and cook, stirring, until the mixture has thickened, 2-3 minutes. Remove from heat and let cool rom temperature.
The cranberry mixture can be prepared up to 2 days ahead. When cool, cover and refrigerate. Bring to room temperature before using.