In a large pot pour in the cranberries and fill the pot with water just so the cranberries are covered. Bring to a low boil on medium/high heat and cook for about 20 minutes or until the cranberries are soft and mushy.
Once the cranberries are done put a large strainer on top of a large bowl and pour the pot of cranberries into the strainer to drain off the excess liquid. (Save this for cranberry juice!)
Once the cranberries are drained, add them back to the pot and turn it on medium heat. Then add in the sugar, lemon juice, and orange juice. Stir and let cook for about 5 minutes.
Once your cranberry sauce is done, you can put it in a container in the fridge, use it right away, or can it!
To Can Cranberry Sauce: while your sauce is still hot, get out your jars and fill each just until you have 1/4" headspace.
Place the lid on each jar and place them in your water bath canner. Fill the canner with water until the water is just covering the jars. Bring the water to a boil then put the lid on and start the clock for 15 minutes.
Once the 15 minutes is up pull the jars out and set them on a towel on the counter and listen to the pops! Once the jars are cool take the rings off (not the lids) and store in the pantry! Enjoy whenever you're ready!
