This had to be the easiest side dish I have ever made.  The most amazing part was that I could make it two days ahead of time and it was ready to serve at our Thanksgiving dinner.  I even bought canned cranberry sauce because I was afraid my children wouldn’t like this.  I was wrong.  Everyone loved it.  It had a great sweet/tart flavor and blended well with the rest of the meal.

Ingredients:

• 24 oz. fresh cranberries
• 1 3/4 cups orange juice, no pulp
• 2 cups sugar

Directions:

1. Mix all three ingredients in the bowl of your slow cooker.
2. Cook on high 2 1/2-3 hours until cranberries are bursting.  Let cool and refrigerate for up to three days.