This recipe makes plenty for the feast and leftover turkey sandwiches.
Everyday Food, November 2009
- Prep Time 5 minutes
- Total Time 30 minutes
Yield Makes 3 1/2 cups
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2 bags (12 ounces each) fresh or frozen cranberries
1 1/2 cups sugar
4 wide strips orange zest, plus 1 cup fresh orange juice
Coarse salt and ground pepper
In a medium saucepan, combine cranberries, sugar, orange zest, and 1/2 cup water; season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice.
To store, refrigerate, up to 1 week. Bring to room temperature before serving.