Cranberry Sauce

1 Packet Cranberries (250 g)
2 Cloves
Zest 1.5 Oranges
A few dessertspoons of my wine vinegar (this is soured wine, so much weaker than shop vinegar)
Black pepper and brown sugar to taste.
Water as required.

Put the ingredients in a pan and heat them up until the cranberries start to collapse. Let it cool, and then heat it again if you want it mushier.

I didn't use the orange juice as I ate the oranges; also I only put the zest from one orange in the first time I heated it - the second orange was lunch for the next meal and I heated it through then.

Check seasoning, acidity and sugar when finally cool.