First things first: I do not claim that this is in any way my recipe. It is, however, a recipe I make every Thanksgiving, and I do think more people should know about it. (It comes from The Joy of Cooking.) Compared to some cooked versions, and to the infamous if somehow beloved canned product, this version has a bright, lively flavor. Make it a couple of days before you need it.
Navel oranges work well here, since you won’t have to seed them. Also, don’t worry about the pith of the orange—the days it spends with other ingredients eliminate any unpleasant flavor.
- 12 ounces fresh cranberries
- 1 navel orange unpeeled
- 1 cup sugar
Cut orange into eighths.
Put half of the cranberries and half of the orange into a food processor. Pulse until evenly chopped but not pureed. Transfer to a medium bowl.
Repeat with remaining cranberries and orange.
Stir in sugar.
Cover and refrigerate for at least 2 days (or up to 2 weeks).
Serve chilled or at room temperature.