Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | I.E.S.JJGF65A----- |
| \N \N | PHILLY INQUIRER----- |
| 4 cups | Cranberries -- fresh |
| 1½ cup | Sugar -- light brown |
| 2 cups | Orange juice |
| \N \N | 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..
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