This is an old British recipe, sometimes called “cranberry cheese.” It is a nice change from plain old cranberry sauce on your turkey. It’s thicker and sweeter, with a citrusy tang.

SERVINGS

Makes about 2 to 3 cups

INGREDIENTS

2 cups fresh cranberries

3/4 cup sugar

2 ounces (1/3 cup) seedless raisins, chopped

2 ounces (6 tablespoons) finely chopped walnuts

1 orange (well scrubbed if not organic), peeled and seeded, cut into quarters and thinly sliced crosswise

PREPARATION

Combine the cranberries with 1 cup water in a medium nonreactive saucepan. Cook over medium heat until the cranberries are soft. Remove from heat, drain the cranberries and then press them through a sieve back into the saucepan. Add the sugar, raisins, and walnuts. Bring the mixture slowly to a boil, stirring constantly. Add the orange, reduce the heat to a simmer, and cook uncovered for 20 minutes. Pour into a jar, cover, cool to room temperature, and refrigerate. Keeps for 2 weeks in the fridge or for many months in the freezer.