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It's also good as a filling for tart shells. Or, as a thick cranberry
sauce.
4 cups cranberries, 1 cup sugar, 3/4 cup fresh orange juice, and zest
of half a lemon & half an orange.
Cover & cook over low heat until sugar dissolves.
Uncover, bring to a high boil, stirring continuously.
Lower the heat & simmer until all berries have popped.
Store in clean jars in the refrigerator.
Cranberries are high in pectin, so it thickens nicely. They don't seem to
be juicy enough for a jelly. Although cranberries are a little like red
currants (lots of seeds, tart, red...), they're more fibrous.
Alexis
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I often make a cranberry conserve that's almost like a jam in texture.