(adapted 20 years ago from Elizabeth's in Northville ) 2 (12 ounce) bags washed and stemmed cranberries 1 1/4 cups sugar 1 cup fresh orange juice zest of 2 oranges Streusel topping: 1/2 cup brown sugar 1/2 cup flour 1/2 cup chopped walnuts or pecans 1/4 cup hard unsalted butter Combine cranberries, sugar and orange juice in saucepan. Simmer until cranberry skins pop. Cook 7 to 10 minutes, just until tender (don't let them lose their shape.) Add orange zest. Knead ingredients for streusel topping until coarse crumb-like. Empty cranberry mix into 9 x 13 casserole or pan. When cool, cover with topping. When ready to serve, pop under broiler for about one minute or until browned. Serve with a heaping mound of vanilla or ginger ice-cream. (serves 6-8)
( musings of a 'HO-HUM HOUSEWIFE' )