Hi Beryl,

I'm back.  Did somebody say Fresh Cranberries.  There's always more room for Cranberries.

Fresh Cranberry Sauce

Ingredients:
4 cups (1 pound) cranberries
3 cups sugar
2 cups boiling water
1 tablespoon grated orange peel

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Wash cranberries; drain and remove stems. Combine with remaining ingredients in 3 1/2 quart saucepan; let stand 5 minutes. Simmer, covered for 5 more minutes, remove from heat and stand 5 minutes. Simmer cover for about 5 minutes longer. Remove from heat. Cool; refrigerate until well chilled, several hours or overnight. Makes 1 quart.

Spiced Cranberries

Ingredients:
1 pound fresh cranberries
5 whole cloves
5 whole allspice
2 (3 inch) cinnamon sticks
3 cups sugar

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Wash cranberries; drain and remove stems. Place cranberries into a 3 1/2 quart saucepan. Add 1 1/2 cups water. Tie spices in a small cheesecloth bag (or tie cheese cloth bundle with kitchen string); add to cranberries. Cook, covered, over medium heat; just until cranberries burst; about 10 minutes. Remove from heat; discard cheesecloth and spices. Stir in sugar and cook 5 more minutes on low heat. Cool; refrigerate covered and serve cold. Makes 1 quart.

CRANBERRY MUFFINS

1 1/2 cups chopped fresh or frozen cranberries
1 1/4 cups sugar, divided
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2 eggs, lightly beaten
1 cup milk
1 cup chopped pecans or walnuts
1 tablespoon grated orange peel

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