Cranberry Sauce (with Carrot)
Bring the water and sugar to a boil.
Scrape the outside of the orange with a peeler. Chop the peel into very fine bits, making orange zest.
Slice out sections of the orange, avoiding the membrane and using the pulp only.
Pour cranberries into the pot and cook 10 to12 minutes until they begin to pop. Add the orange zest and the orange sections. With a small strainer over the pot, squeeze the juice of remaining part of orange into the cranberries. Stir in the puree and cook an additional 5 minutes. Cool before serving.
Store refrigerated in an air-tight container for up to 3 days.