1 lg. orange
1 lg. lemon
4 1/2 c. fresh cranberries
1 3/4 c. sugar
1/2 c. dry sherry

Remove the peel from the orange and lemon, reserving 1/2 the peel from each. Remove white membrane from reserved peel and discard. Put fruit, peels and cranberries into food grinder. Coarsely grind and add sugar and dry sherry. Mix thoroughly. Let stand 30 minutes; stir. Pour into jars or freeze containers. Refrigerate or freeze. Makes 4 1/2 cups.