So, maybe I'm the odd person out, but I can't stand the cranberry stuff the comes out of a can and looks like a can shaped red cylinder. No thank you. Whole cranberry sauce from a can is slightly better. I just make this and skip the cans completely. —Miss_Karen
(12 ounce bag) Fresh Cranberries
seedless oranges (Navel or Valencia)
granulated sugar (or to taste)
chopped nuts (optional) walnuts or pecans
In This Recipe
Zest the oranges into the bowl of a food processor. Discard the pith (white part.) Cut the oranges into eighths.
In a food processor grind the cranberries, oranges and zest, until they are coarsely chopped.
Transfer the ingredients to a saucepan. Add the sugar and the spices. Simmer on low for about 10 minutes. Stir occasionally.
Pour this mixture into a non-reactive bowl (glass is good.) Stir in nuts if using. Chill about 4 hours.
This makes a lot, but freezes well. If the oranges are sweet -adjust the sugar to taste.
*You'll never want store bought cranberry sauce again!
This also makes a great filling for nutty thumbprint cookies.
Or, placed on the bottom of a lemon Bundt cake. Which is inverted and glazed with a powdered sugar glaze.
**Recipes for both the cake and the cookies available upon request :)