Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag), rinsed and picked through
- 1 large organic Navel orange, washed and cut into eighths (keep the peel on!)
- 3/4 cup granulated sugar (adjust to taste)
Instructions
- Step 1: Prep the Fruit Start by rinsing your fresh cranberries in a colander under cold water. Discard any berries that are soft, shriveled, or bruised. Take your orange and scrub the skin well, as you will be using the entire fruit. Cut the orange into small wedges or eighths, removing any seeds you might find. Leave the white pith and the orange zest intact, as they provide the essential oils and structure for the sauce.
- Step 2: Pulse and Process Place the cranberries, orange pieces, and sugar into the bowl of a food processor. Secure the lid and pulse the mixture in short bursts. You do not want to turn this into a liquid puree. Instead, aim for a consistent, chunky texture where the pieces are roughly the size of a grain of rice. Stop occasionally to scrape down the sides of the bowl with a spatula to ensure every piece of orange peel is finely chopped.
- Step 3: Rest and Serve Transfer the mixture to a glass bowl or an airtight container. While you can serve it immediately, the flavors truly marry and the sugar dissolves completely if you let it sit in the refrigerator for at least two hours. For the best results, make it the night before. Give it a quick stir before spooning it into a decorative serving dish alongside your turkey and sides.
- Cook Time: 10 minutes