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.

About John: John passed away several years ago. He was a very good email friend from England, which explains the British spellings and ingredients in his recipes. We had many conversations about cooking and I was delighted that he decided to share some of the mouth-watering recipes he mentioned in his correspondence.

Additional recipes submitted by John:

Fruit NoName (Raspberries with Yogurt and Cream Brûlée) Winter Warmer (Mashed Potatoes and Parsnips) Strawberry Delight (Frozen Strawberry Soufflés)

Simple Sugar Syrup Braised Lamb Shanks with Flageolets Sheila's Caramelised Apple Croustade

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