This version of cranberries tastes great, best when served with meat and cheese.
250g fresh cranberries
1 big orange
½ glass sugar
Wash the cranberry thoroughly, dry and separate any ugly ones.
Sprinkle the orange with boiling water. Grind its peel and squeeze juice. Add water to the juice to get about ½ glass of liquid. Boil the liquid in a small saucepan. Add sugar and mix until dissolves. Add cranberries, orange peel and heat slowly until the cranberries skin breaks and the excess liquid evaporates. Try it and if needed add a little salt. Can be served both hot and cold. You can easily store it for longer if you put it into small jars directly after boiling, recap the jar and put it upside down until cools down. Then there is no need to keep it in the fridge. You can store the jars at room temperature.