I love this no-cook cranberry-orange side dish – it’s a fresher and more citrusy alternative to your usual cooked cranberry sauce for Thanksgiving. It only takes a few seconds to whiz together in a food processor, and no one will mistake it for canned.
Ingredients
- 12 ounces (about 3 cups) whole fresh cranberries
- 1 whole orange, unpeeled
- 1/2 cup to 1 cup sugar (to taste)
Preparation
- Rinse and drain cranberries. Add to the bowl of a food processor.
- Wash the orange rind and slice the orange, with the peel on. Remove any seeds. Add orange slices to the food processor, along with 1/2 cup sugar.
- Pulse the food processor (turning it on a few seconds at a time), scraping down the sides of the bowl between pulses, until mixture is well chopped. Taste and add more sugar, if needed, to taste.
Notes
- A food grinder can also be use to chop the fruit.
- You can make this a day ahead. Because it’s uncooked, it doesn’t keep as long as classic cranberry sauce.
Here’s a link back to the post and pictures.
