• 1 pound cranberries
• 4 cups water
• 1 cup sugar
• ¼ cup freshly squeezed lemon juice
• Zest of half a lemon, in a long spiral

Rinse the cranberries. Place them in a large saucepan with the water and bring to a boil. Boil for about 5 minutes, or until the skins have burst.

Meanwhile, line a colander with cheesecloth. When the cranberries have burst, strain the juice through the colander, letting it drip into a bowl for a few minutes. Then gently press the cranberries to extract the remaining juice. (If a very clear juice is desired, strain once again through clean cheesecloth.)

Return the juice to a clean saucepan and bring to a boil with the sugar. Simmer for just 1 or 2 minutes, stirring to dissolve the sugar. Let cool.

When the juice has cooled, stir in the lemon juice and the lemon spiral. Chill and serve.