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3 pounds cranberres
zest of three oranges and 1 lemon
1 1/2 cups orange juice
juice of 1 lemon
3 cups sugar
2 teaspoons (or more!) minced fresh giner
Bring to boil until berries burst. Chill.
We make it in October from berries harvested at a bog near our cabin
in northern Wisconsin and freeze it for Thanksgiving and Christmas.
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