Cranberry Jelly

• 2lb/1 kg cranberries
• 1 pint/500

Cook the cranberries in the water very gently until the fruit is tender. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover. This is particularly good served with turkey, chicken or game.