This is one of our Thanksgiving standbys, and beats by a mile the red cranberry stuff that comes out of a can.
1 cup cranberry juice
1 cup sugar
1 jigger of port
Zest of one orange, minced
1 package of fresh cranberries, rinsed and picked through
1 cup of dried cranberries
In a medium saucepan, combine the cranberry juice, sugar, orange zest, and port and bring to a boil.
Add the fresh and dried cranberries and cook over moderate heat for about ten minutes, using a wooden spoon to mash the fresh berries against the side of the pan.
When the conserve is thick and jam-like, transfer it to a bowl and chill. Can
be refrigerated for up to two weeks.