Homemade Cranberry Sauce

(Shared recipe submitted by John Overholt.)

Makes 3 to 4 cups

I was never particularly fond of cooked cranberry sauce until I tried John's recipe. It is delicious and can be used as a side dish or jelly. See the Homemade Cranberry Sauce in the similar and related recipes for my version of this recipe, which I revised for the American kitchen.

Ingredients

• 500 gms fresh cranberries (about 1 pound)
• 200 ml orange juice (about 1 cup)
• Grated zest of 1 orange
• 6 juniper berries, crushed
• 1 small cinnamon stick
• 6 cloves
• 500 gms sugar (about 2 cups, but can use less)

Simmer the cranberries in the orange juice until soft, then add remaining ingredients. Cook until setting point is reached (a drop sets on a cold plate). Spoon into small, clean, hot jars and seal. Or store in a container in the fridge once cooled down.

Notes: Always consult trustworthy canning publications before preserving any foods.