Cranberry Orange Chutney

My mother never made and or served Cranberry sauce for Thanksgiving. The thought of consuming something that still had can ridges didn't sound appetizing. The first time I had real cranberry sauce is when Mrs. Papakonstantinou graciously brought some courtesy of her daughter. I loved the tart flavor of the cranberry and while mine doesn't hold a candle to Mrs. Papakonstantinou's, I have over the last several years made this recipes with decent success. Granted only few of the guests actually tried this, considering it's is certainly a strong flavor, those that did however enjoy and commented favorably. Made this 2 days prior.

Ingredients:
1 12 oz bag of fresh cranberries
1 cup of orange juice
1 cup of sugar
zest of one orange

Directions:
1.) Thoroughly wash cranberries and place in saucepan.
2.) Add orange juice, sugar and orange zest.
3.) Simmer for 10 minutes until cranberries burst and soften.
4.) Place in non-reactive bowl and allow to cool completely, refrigerated and serve when needed.