Cranberry-Orange Sauce

This is the thread that tied our whole Thanksgiving together this year. Usually it is a highlight (simple though it is), but this year it figured much more prominently. 

• 1 standard package cranberries (I forget the weight--around 10 ounces or a pound)
• 1 cup orange juice (the fresher, the better)
• 1/2 cup sugar
• Salt, if you feel it needs it. 

Bring everything to a boil, let simmer for 10 minutes, then cool prior to serving. 

Notes

We serve this with the turkey, but usually make a 2x recipe because it makes such wonderful turkey sandwiches the following days. For turkey sandwiches, mayo on both pieces of bread, Dijon mustard on one, Cranberry sauce liberally applied to the other piece (which will be the bottom piece). Then warmed turkey, topped with arugula tossed in balsamic vinaigrette. The real secret is buttering the bread before you put the mayo on, and salting the turkey when you re-heat it. No need for cheese or anything else, it's perfect as described above (we've experimented a lot).