Cranberry Sauce and Holiday Pie Filling
This cranberry sauce is great on its own, but can also be used as a pie filling. It is best when made ahead of time and chilled in a refrigerator overnight.
In a medium saucepan over medium heat, dissolve the sugar abd corn starch in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.