Thanksgiving is next week and this is one of my favorite recipes. So easy, yet so flavorful. I love cranberries and oranges together. Perfect as a side or on your leftover turkey sandwiches. My youngest daughter loves to make this dish – so it’s totally kid-friendly. Great way to get everyone to pitch in and help with dinner prep. Also, this can be made up to 4 days in advance and stored in the fridge.
2 bags of fresh cranberries, washed
2 large orange or 6 smaller oranges
3/4 cup of sugar
Over a medium flame, place one bag of your cranberries in a medium sized saucepan. Zest one orange or 3 smaller and add that to the pan as well, along with the sugar and the juice from the entire orange. Cover and let cook for 4-5 minutes. Then remove from the heat.
In a food processor, add the second bag of cranberries and the remaining orange segments (either from one large orange or from 3 smaller). Pulse until finely chopped.
Once the hot mixture cools, blend with the food processor mixture and give a good stir. Cover and refrigerate for up to 4 days.
— Knead to Cook