Source: Nancy Howells, Massachusetts, USA, rec.cooking.com

Notes : J’ai doublé la quantité de canneberges et j’ai ajouté 6 pommes.  J’ai aussi ajouté le zeste d’une orange.

Ingrédients :

• 2 cup (3 1/2 à 4 tasses) raw, whole cranberries
• 1 1/4 cup sugar
• 2 tablespoons cinnamon
• 2 (1) teaspoons ground cloves
• 1 teaspoon ground ginger
• 1/2 teaspoon ground/grated nutmeg
• 1 (1 1/2) cup orange juice
• water to cover

Directions :

1. In a large saucepan, place cranberries.  Pour in orange juice.
2. Mix dry ingredients together,  and add to cranberry/orange juice mix, and then cover all with water (till just covered).
3. Boil until the cranberries begin to jell.  At this point, keep an eye on it, and add additional fluid (either orange juice or water) if needed (e.g. if the cranberries have absorbed all the fluid, but not fully jelly yet–this usually doesn’t happen).