1 quart or 1 bag cranberries
1 1/2 cups fresh orange juice
1 3/4 cups sugar
1 Tbsp fresh lemon juice
1 Tbsp fresh orange zest

The general rule is: Use 1/4 as much liquid as cranberries. Add 1/3 as much sugar as cranberries.

Wash and pick over cranberries, discarding any that are soft. Bring orange juice to a boil; add lemon juice; add sugar slowly till all of it is dissolved; add berries; add orange zest and stir.

Cover and cook over medium low heat until berries have burst outer skin. Take away from heat mixture will jel on its own.

You can serve immediately hot or refrigerate cold as desired.

Submitted by: Robert Sones