4 cups (1 lb.) cranberries
2 cups boiling water
2 cups sugar
1 whole seedless orange, quartered
Preparation:
Wash and pick over cranberries. Place cranberries and orange in food processor. Pulse a few times until roughly chopped. Place sugar and water in saucepan and cook for 5 minutes. Add fruit. Simmer fruit until thick and clear.
Pour sauce into mold rinsed with cold water. Cool then place in refrigerator to jell.
When ready to serve, unmold and place in plate to serve.
History:
This recipe comes from the original Joy of Cooking cookbook.
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