2 lbs. cranberries
water
sugar
orange juice
orange rind
Boil 2 lbs. cranberries in water to cover until very tender.
Process through a Power Strainer or sieve. Weigh the pulp and add a pound of sugar for each pound of pulp. Cook, stirring frequently and skimming the scum that rises while boiling, until a spoon drawn through the mixture leaves a clean line behind it on the bottom of the pan.
If you like, add the juice and rind of one orange for every 2 lbs. of cranberry pulp during the second cooking; this will lengthen the cooking time somewhat.
Hot pack in canning jars or pour into molds or small terrine’s painted with flavorless oil or food-grade glycerin.
Yields three to four 8 ounces jars.