FoFa says:
"This is one of my favorite Cranberry recipes. How ever I also add about 1/4 cup of crushed/chopped pecans at the end. I also add two finely chopped and seeded jalapenos just for a hint of heat at the start, but if you choose this option, try only one first.
Oh I usually add a chopped up orange also and the orange zest from that orange, I like a slightly stronger orange flavor as I find the orange juice alone is a little under whelming."
1/2 cup fresh orange juice
1 teaspoon grated orange peel (orange zest)
1 12 ounce bag cranberries
1 10 ounce package of frozen raspberries in syrup (Note - I like a package of fresh raspberries better, if you don't like the seed, get a small jar of raspberry jelly and use that)
1/2-3/4 cup sugar depending on your sweet tooth, I like it tart so I usually go with the 1/2 cup
2 tablespoons fresh lemon juice
3 tablespoons orange flavor liqueur (optional)
In a sauce pan over high heat, heat all ingredients except liqueur to boiling.
Reduce heat to medium and cook, uncovered until most of the cranberries pop and mixture thickens slightly, about 5 minutes, stirring occasionally.
Remove saucepan from heat; stir in liqueur.
Refrigerate until well chilled.
Makes 3 1/2 cups.