Cranberry Sauce

Cranberry Sauce

1 pound fresh cranberries
1 cup water
1 1/2 cups sugar
1 whole orange, seeds removed, chopped
1 cup peeled and chopped apple
1 cup peeled and chopped pear
1 tablespoon fresh lemon juice

In a medium saucepan, combine cranberries and water, and cook until berries burst, about 10 minutes.

Add all other ingredients and cook, stirring frequently, until mixture thickens, about 25 minutes.

Allow to cool.  Transfer to a bowl or jar and refrigerate, covered, for up to two weeks.