1 12-oz bag of cranberries, rinsed
11-oz can of mandarin oranges in light syrup
1/4 to 1/2 C sugar or brown sugar
Drain the syrup from the oranges into a medium saucepan. Add the cranberries and a small amount of water or apple juice, just enough so that the berries are almost, but not quite, covered.
Bring to a boil, then turn the heat down and simmer, covered, for about 5 minutes. Be careful not to get too close when the cranberries are “popping.” (However, you do not have to pierce each berry individually with a pin, as a silly recipe from the 1960s once recommended!)
Stir in the sugar and remove from heat. Then gently fold in the mandarin oranges. It will thicken as it cools, and you can serve it room temperature or refrigerated.
Note to parents: This recipe should be doubled if your child’s initials rhyme with “Laugh.”