Makes: About 4 cups
Time: 10 minutes
Quite tart and even better on turkey sandwiches. Stir in 1/2 cup of raisins and/or chopped walnuts or pecans at the end if you like.
Mark Bittman's How to Cook Everything Thanksgiving Menu
Read more: Mark Bittman's Minimalist Thanksgiving
- 1 large navel or other orange
- 4 cups fresh cranberries (about 1 pound), picked over and rinsed, or frozen cranberries
- 1/2 cup sugar, or more to taste
- 1 teaspoon minced or grated fresh ginger, or to taste
Use a vegetable peeler or paring knife to remove the entire zest of the orange; set aside. Remove and discard the thick white pith. Separate the orange into sections.
Combine the orange flesh, zest, cranberries, and sugar in a food processor. Process until the mixture is chunky. Stir in the ginger and more sugar if needed. Serve right away, but it’s best if it sits for at least 30 minutes to allow the flavors to marry. It keeps well, refrigerated, for a few days.