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Using a fork, strip the berries from the stalks.
Place berries in a pan then pour over enough water to cover the berries. Simmer gently until the berries are soft.
Strain through a sieve, giving the berries a good squeeze with the back of spoon.
Measure the resulting liquid and return to the pan. Pour in 450g of sugar per pint of juice.
Add the spices and orange peel then gently heat the mixture until the sugar has dissolved.
Leave to cool, remove the spices and peel, then transfer to sterilised glass bottles or jam jars.