From Preserving Memories. It’s got great recipes and neat stories too.
Special Instructions: This recipe takes two days to prepare.
Yield: Three 8-oz jars
2 medium-sized oranges
3.5 c water
2 C fresh or frozen cranberries
1/4 c fresh rosemary leaves
4 whole cloves
2 – 3.5 c sugar
1. Wash the oranges and chop coarsely, including the peel. Collect the seeds and tie in cotton cheesecloth. Place everything in nonreactive bowl, cover with water, and let sit, refrigerated, overnight.
2. Put the oranges, seeds, and water in a nonreactive saucepan and bring to a boil. Reduce the heat, cover the pot, and simmer gently for 15 minutes.
3. Rinse and pick over the cranberries (let frozen ones thaw) and add to the orange mixture.
4. Add the fresh rosemary and cloves. Stir and mash the mixture gently with a wooden spoon. Cover the pot again, bring just to a boil, reduce the heat, and simmer for 20 minutes. The oranges and cranberries should be quite soft.
5. Line a colander with several layers of damp cotton cheesecloth and place over a large bowl to collect the free-run juice. (You may also use a chinois or jelly bag)
6. Ladle the pulp and liquid into the lined colander and allow the flavored orange-cranberry infusion to drip for 2-3 hours. Do not press down on the fruit.
7. Measure the liquid. There should be 2.5-3 cups. Measure and set aside an equal amount of sugar.
8. Place the liquid in a large saucepan and bring it to a boil. Add the sugar, stirring well, and return the mixture to a boil.
9. Fill and process the jars.