2 lbs cranberries or 3 12 oz bags
2 ½ C sugar
zest and ½ C juice from 2 large oranges or 3 smaller ones (Try to get organic ones, since we are using the peel, or get a good veggie wash that removes the wax and chemicals. Trader Joe's has one made from grapefruit seeds that I like.)
2 T grated fresh ginger
1 tsp baking soda
Reduce sugar to 1¼ cups
Wash oranges to remove the wax, chemicals and transport grime.
Notes: The half sugar batch came out delicious, but it never firmed up like the full sugar recipe does. It was also a bit more acidic than I prefer, so I'm planning on playing with the recipe this year and seeing if I can tweak it and if adding some pectin might help it firm up. I'm not sure about the chemistry of the baking soda and natural pectin in the cranberries. Perhaps the baking soda interacts in a way that disables the pectin and that's why it never firmed, but I really don't know. If you know anything about it, leave a comment or shoot me an email!
Edit: I did some searching online and found an interesting article which mentions that baking soda breaks down pectin. Apparently to such an extent that it was used to speed up the softening of boiled vegetables and other interesting uses. So there appears to be no way to have firm cranberries that have baking soda in them. It's good to know! Here's the article if you're interested in being a bit of a geek with me. Unfortunately it's only available as a pdf, but it's still a neat read.