CRANBERRY SAUCE

MAKES 3 to 4 CUPS

I have never been particularly fond of cooked cranberry sauce until I tried this recipe. It came from my friend, John Overholt. I made just a few changes. To view the original recipe, go to John's Cranberry Sauce.

INGREDIENTS

1 pound fresh cranberries

1 cup orange juice

1 tablespoon grated orange rind, or from 1 large orange

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

8 to 10 juniper berries, crushed

1-3/4 to 2 cups sugar (more or less to taste)

Place all ingredients in a medium-sized saucepan. Bring to a boil over high heat. Reduce heat to low; simmer until berries have popped and mixture is fairly thick, stirring occasionally, about 15 minutes. Cool before refrigerating.

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