It's also good as a filling for tart shells. Or, as a thick cranberry
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.