Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
- Yield: Makes about 4 1/2 cups
Source: Martha Stewart Living, November 2006
- 5 juice oranges (6 ounces each), chopped into 1/4-inch dice (including peel)
- 5 cups fresh cranberries
- 2 1/2 cups sugar
Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to a bowl. Stir before serving.