This is nice. It's not too sweet, retaining just a little of the cranberry sharpness but not in a 'puckered cheek' sort of way. The smoothness makes it good for adding to your turkey sarnies the next day. It's nice with cheese too, especially the sweet, salty crumbly cheeses.
Ingredients to make six pots (depending on the size of your pots, obviously) - easily halved
2 lbs cranberries, washed and picked over.
1 lb sugar
grated zest of two lemons
1 pint water
good glug of port (optional)
This is a three step operation.
1. Heat the sugar and water to boiling until all the sugar has dissolved. It will need frequent stirring. Add the cranberries, bring back to a boil and simmer to a pulp.
2. Push the contents through a sieve to remove all the skins and seeds. I mouli-ed it first and then sieved it as it seemed easier. Yes, it made more mess but that wasn't a problem as I rinsed the mouli and sieve straight afterwards so nothing stuck.
3. Put the smooth mixture back in the pan (I rinsed it out between times), add the lemon zest and boil slowly for about ten minutes. Remove from the heat, add the port if used and pour into jars. Screw on the lids while the contents are still piping hot.
And you can make lemon curd with the zested lemons afterwards!