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That had always been me until a couple of years ago when I ran across this somewhere for the cooking liquid for 2 bags:

Juice from 1 orange plus water to make 1 3/4 c.
1 1/2 c sugar
1/2 tsp salt



I use 1 c sugar per bag of cranberries (or per whatever the typical bag holds, if I get my cranberries loose), the amount of water in their instructions, and julienne the peel of about half an orange per bag (make sure not to get the pith, just the peel). Combine the water, sugar, and orange peel, bring to a boil, add the cranberries and cover. Cook till popped.


sheila
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