>> 3 cups highbush cranberries (stems removed)
>> 1 cup organic cane sugar
>> 2 teaspoons orange zest
>> juice of 1 orange
Pass the raw highbush cranberries through a food mill. The seeds and skins should easily be left behind. You will be left with a pulpy red juice.
Pour the raw juice into a heavy-bottomed pan and add the remaining ingredients.
Over medium heat bring the ingredients to a low boil, so that large bubbles rise around the edge of the pot. Turn the heat down to medium-low so that the mixture remains at a very slow boil.
Continue to cook skimming off and discarding any froth that rises to the top of the pan, for about 20 to 30 minutes, or until the sauce resembles the texture of jam. You can test this by dropping 5 drops onto a metal spoon and placing the spoon in the freeze for a minute. If the sauce is ready, it will resemble the texture of jam after being in the freezer. If it is not like jam, it will still be runny, and will need to be cooked down further and retested until it has become jam-like in consistency.
Pour the sauce into a sterilized jar. Let cool to room temperature.
Refrigerate the sauce until you are ready to use it. It may be served cold or warmed up.
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