Ingredients
Scale
- 12 oz Fresh Cranberries (one standard bag), rinsed and picked through
- 1 Large Navel Orange, washed and cut into eighths (keep the peel on)
- 3/4 cup Granulated Sugar (adjust slightly based on your sweetness preference)
Instructions
- Step 1: Prep the Ingredients
Start by rinsing your fresh cranberries in a colander. Remove any soft or bruised berries and discard any stems. Wash the orange thoroughly since you will use the entire fruit, including the skin. Cut the orange into eight wedges and remove any visible seeds. Do not peel the orange; the pith and zest provide the essential body and flavor for this no-cook sauce. - Step 2: Pulse and Combine
Place the cranberries, orange wedges, and sugar into the bowl of a food processor. Pulse the mixture in short bursts. You want to break down the fruit until it reaches a consistent, chunky texture. Avoid over-processing, or you will end up with a watery puree. Aim for a consistency similar to a coarse salsa. Scrape down the sides of the bowl halfway through to ensure every piece of orange rind is finely chopped. - Step 3: Chill and Serve
Transfer the mixture to a glass bowl or airtight container. While you can serve it immediately, the flavor improves drastically if it sits. Cover the bowl and refrigerate for at least two hours, or even overnight. This resting period allows the sugar to macerate the fruit, drawing out the juices and mellowing the tartness of the cranberries. Stir once more before placing it on your Thanksgiving table.
- Cook Time: 10 minutes