|1.00 pounds||Fresh Cranberries|
|1.13 cup||Sugar syrup (see recipe)|
|½||Orange wedge, scraped peel|
Look for bright, plump cranberries, avoiding soft, crushed, or shriveled ones. Season is Sept. to Dec. They will keep in the refrigerator for 4-8 weeks (can also be frozen), but DO NOT wash them until ready for use as moisture will make them spoil. Rinse cranberries and chop in blender. Combine all ingredients in jar and steep for 4-5 weeks. Strain and filter. Ready to serve. Note: Cranberries can tend to have a bitter taste; more sugar syrup can be added during the first steep or if after, let sit an additional week.
Yield: 1 pint Container: Wide mouth quart jar
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