Recipe by Elizebett Rocha Bento Eslinger
This recipe may not settle the debate on canned versus homemade cranberry sauce, but it's likely to be a hit at the Thanksgiving table or as a spread on turkey sandwiches. And it's super quick to make! It has a lovely citrus zing, doesn’t require cooking, and stores well in the fridge for up to a week.
- 12 oz fresh cranberries
- zest from 1 medium orange
- 1 medium orange (washed, peel and pith removed, and cut into chunks)
- 3/4 cup granulated sugar
- 1 dash of salt
- 1/4 tsp ground cinnamon
- Put all ingredients into a food processor and pulse until finely chopped.
- Scrape into a serving bowl (or a storage container if making ahead). Cover and refrigerate until ready to use.
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