CRANBERRY SAUCE

(Submitted by John Overholt)

MAKES 3 to 4 CUPS

I have never been particularly fond of cooked cranberry sauce until I tried this recipe. It's delicious. It can be used as a sauce or a jelly.

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.

Note: Always consult canning experts before preserving any foods.

About John: John is a very good email friend from England. We have had many conversations about cooking (and jam jars) and I am delighted that he has decided to share some of the mouth-watering recipes he mentions in his correspondence. He is a great cook. I know he would appreciate hearing from you. His email address is Overholt@tiscali.co.uk.

Other recipes submitted by John:

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