CRANBERRY SAUCE

CRANBERRY SAUCE is rather easy to make and if stored well, it will last forever. Well, not forever but, a long shelf life is attainable. 

2 lbs. fresh cranberries
1 1/2 cups sugar
grated peel from one orange and one lemon
Juice of one lemon
Juice from 1/2 orange
1 tsp. vanilla
1/2 tsp. almond extract

Wash and rinse the cranberries in a colander under cold water.  Mix all the ingredients in a pot and bring to the boil and simmer for 30 minutes, stirring occasionally. Pour cranberry sauce into a sterile canning jar, seal and let cool. Store in the refrigerator until Thanksgiving Day.