Note: As children, we were told to cut each cranberry in half!

Cover the berries with water and simmer over very low heat for 1 hour. Using a colander, pour off water into a heat proof cup; cover and refrigerate.

Allow cranberries to drain in colander overnight in a cool place.

The next day, cook 2 cups sugar with 1/2 cup of the reserved cranberry juice (add water or store-bought cranberry juice to the measure if you don't have enough). Bring to a boil and cook until the sugar spins a thread; stir in cranberries and boil for about 5 minutes. Stir in orange zest if desired.

Pour into a mold. Chill. Dip into hot water and invert before serving.

Variation: Stir in frozen orange concentrate (1 tsp) or a teaspoon of almond extract.

Submitted by: Belle