Place the cranberries in a large pan (a preserving pan works really well)

Add the orange juice or water, orange and lemon zest and simmer until cranberries start to pop.

Add the chopped apple to the pan and continue to cook until the apple starts to go mushy

When the apples have cooked down and the cranberries have softened and popped lightly press down with a potato masher to help the texture.

Add the sugar, cinnamon and nutmeg and stir.

Taste and adjust the sugar to the required blend of tartness and sweetness.

Put into clean, dry jars and seal with jam pot covers following instructions on the packets.

Store in the fridge for 4-6 weeks or freezer if you want to keep it longer.