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INGREDIENTS 1 navel orange 1 bag fresh cranberries 3/4 - 1 cup granulated sugar DIRECTIONS Do not peel orange, but cut off stem end and cut orange into 8 wedges. Remove any large amounts of white pith and seeds. Place in food processor and chop. Add cranberries and process to desired chunkiness. Remove from processor, spoon into storage container and stir in sugar. Cover and refrigerate at least 24 hours before serving. Stir and taste before serving. Adjust sugar if necessary. Cover and refrigerate leftovers. Keeps well for at least two weeks. Copyright © 2010 Stefanie Samara Hamblen |
