Cranberry Sauce with sliced or chopped orange - update re using Cuties instead of orange

Home-made whole-berry cranberry sauce with orange. Basically, the recipe from the bag plus a whole chopped or sliced seedless naval orange. (The batch in the photos was a double batch - 2 bags of cranberries - with one sliced orange.)

Ingredients:

1 bag fresh cranberries (12 oz. now, used to be 16 oz., I think)
1 cup water
1 cup sugar
1 seedless naval orange, cut into quarters or eighths and then sliced very thin (or however you want to cut it) - peel left on, like for orange marmalade

Recipe can be doubled with no problem.  Warning:  Once the cranberries, sugar and water are cooking, do not leave the saucepan unattended, and stir it frequently - this is like making preserves or jelly, and the mixture could boil over so you need to be right there to watch and stir it. It is also extremely hot, like preserves. And the cranberries tend to pop as they cook, splashing the stove and you if you are not careful. Don't try to taste it while it is cooking - it will burn you.  

Pick over the cranberries to remove any that are soft or discolored (if they are fresh, should only be a few). Rinse the berries and place them in a deep saucepan. Add the sugar and water, and turn heat to medium-high under the cranberry mixture.Meanwhile, chop up the orange and add it to the mixture. Cook for 8 to 10 minutes, until the fruit is cooked down. Remove from heat and let cool, then store for later or place in serving dish.

Note - for a recent batch, I used 2 chopped up Cuties (seedless Mandarin oranges) instead of a naval orange, and the sauce had a very nice flavor.