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Prep time
15 minutes
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Cook time
10 minutes
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Makes
3 cups
Author Notes
So, maybe I'm the odd person out, but I can't stand the cranberry cylinder shaped stuff mashed into a can. No thank you. Whole cranberry sauce from a can is slightly better. I just make this and skip the cans completely. —Miss_Karen
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Ingredients
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2 cups
(12 ounce bag) Fresh Cranberries
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2
seedless oranges (Navel or Valencia)
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1 cup
granulated sugar (or to taste)
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1/8 teaspoon
ground cloves
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1/8 teaspoon
ground allspice
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1/4 cup
chopped nuts (optional) walnuts or pecans- about 1/2 a cup
Directions
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Zest the oranges into the bowl of a food processor. Discard the pith (white part.) Cut the oranges into eighths.
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In a food processor grind the cranberries, oranges and zest, until they are coarsely chopped.
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Transfer the ingredients to a saucepan. Add the sugar and the spices. Simmer on low for about 10 minutes. Stir occasionally.
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Pour this mixture into a non-reactive bowl (glass is good.) Stir in nuts if using. Chill about 4 hours.
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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!
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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.
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**Recipes for both the cake and the cookies available upon request :)
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