Fills 4 x 8 oz (225g) jars
1 lb (450g) fresh or frozen cranberries
finely grated rind and juice of 1 orange
1 lb (450g) granulated sugar
Pick over the cranberries and discard any bruised or soft berries. Put them into a saucepan together with the grated orange rind. Add enough water to the juice of the orange to make 1/2 pint (300ml) and add to the pan. Slowly bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. The cranberries will pop and the mixture will cook to a thick pulp.
Press cranberries and juice through a nylon sieve. Return the purée to the rinsed saucepan and add the sugar. Stir over low heat until the sugar has dissolved. Bring to the boil, then lower the heat and simmer for 5 minutes. Pour into warmed jars and leave until completely cool. Cover and store in a cool place. This preserve keeps for 1 month. Cranberries have a delicious flavour and are popular in America where this recipe originates. Serve with roast turkey or ham.