- 1 large navel orange
- 1 12 oz bag fresh cranberries
- 1 1/2 – 2 Cups sugar
- 2 Bowls
- Measuring cup
- Food processor
- Zester/ vegetable peeler
Wash orange. Remove zest- set aside. (see link- if you use a zester you may skip the next step.) If you use a vegetable peeler to remove zest- place the zest strips into the food processor and pulse until minced. Remove all pith (white membrane) from orange. Coarsely chop. Place zest and orange chunks into food processor. Pulse until coarsely minced. (see pic.) Set orange mixture aside in bowl.
Place cranberries in strainer. Wash and remove any cranberries that are soft, wrinkled or otherwise blemished. (see pic) place cranberries in food processor. Pulse until coarsely chopped.
Combine orange and cranberry mixtures. Add 1 1/2 cups sugar. Mix well. Refrigerate- best if used 2-3 days after making. After 24 hours- taste and see if additional sugar is needed. If so- add about 1/2 cup more sugar, mixing to combine.
Perfect to serve with Thanksgiving dinner, with chicken or pork. Enjoy- with thanks)
(Recipe can easily be doubled or tripled- just increase sugar and maintain the ration of oranges to cranberries. You may also add a peeled chopped apple and a dash of cinnamon if preferred.)