Chunky Cranberry Sauce

This recipe comes from Food and Wine magazine. It is awesome!! Although maybe not quite as easy as opening a can, this recipe is relatively quick and hassle-free. You can also store the sauce for up to a month in the fridge--great to either make-ahead or enjoy with all of your leftovers.


Ingredients:
1 pound fresh (or frozen) cranberries
1 1/2 cups apple juice
1 cup sugar

Directions:
1. In a large saucepan, combine the cranberries with the apple juice and sugar.
2. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes.
3. Transfer the sauce to a heatproof bowl, let cool, then refrigerate until chilled.

Enjoy!