With the first chill in the air, thoughts of the coming holidays enter my mind.

This recipe was one we made and shared with neighbors and friends.

We used clear canning jars as the gorgeous color is a big part of the presentation. Each recipient was given a jar along with a clear package of fresh Sugar Cookies from Ole Colony Bakery on upper King Street.

I make this whenever I can find fresh cranberries that make it so good. I can get the cookies in Lexington at Four Oaks Farm.

It is a perfect dip for the cookies or as we traditionally use cranberry sauce.

A few years ago when I was in New England, I visited a cranberry bog and harvested the freshest possible cranberries.

I brought them back to South Carolina in my luggage just in time for Thanksgiving.

This recipe fills about 4 jars.

Using a bag of cranberries the size you find in the produce section, wash and discard any with mold on them.

Place them in a medium size pot just cov ered with water. Boil until you hear them start to pop, about 10 minutes. This sound insures they are cooking and becoming soft. Turn the heat down once you hear the pop.

Add 1 cup sugar or Splenda

Add 1 tsp orange extract

Add the juice of 1 orange

Add the zest of this same orange

Mix well, turn off burner, remove pot from heat, cover and cool about an hour.

Mix again when cool.

Pack into clean canning jars or whatever container you prefer for packaging.

Place in the refrigerator until you are ready to gift or use them yourself.

You can also add in 1 cup of finely chopped pecans to turn it into a hearty chutney that is wonderful as a spread for sandwiches or a topping for plain yogurt.

You can use about the same amount of gelatin to turn this into a sliceable mass.

I much prefer our rustic presentation and taste. You, your family and friends will enjoy this seasonal Charleston tradition!