I.E.S.JJGF65A
PHILLY INQUIRER
4 c  Cranberries -- fresh
1 1/2 c  Sugar -- light brown
2 c  Orange juice
Grated rind of an orange

Wash,sort and stem the berries and set them aside.In a heavy
saucepan,combine the orange juice and sugar and cook over medium low
heat,stirring occasionally,until the sugar dissolved.Add the berries and
simmer,without stirring,until the skins begin to pop.Remove from the heat
and stir in the grated orange rind.(just the orange part,not the bitter
white pith).Pour into a serving dish and chill,preferably overnight.Makes
approximately 6 servings..