Fresh Cranberry-Orange Sauce
Ingredients
12-ounces fresh cranberries (1 bag)
1 large navel orange (preferably organic)
1/2 to 3/4 cup sugar
Preparation ~
Rinse the cranberries in a colander, drain them thoroughly and pat dry with paper towels. Scrub the orange very well, pat dry and cut into 8 pieces.
Place the orange and the cranberries in the work bowl of a food processor, and pulse until finely chopped.
Depending on the size of your processor, you may need to work in two batches. Add 1/2 cup of the sugar to the mixture and pulse two or three times to combine. Taste and add more sugar if desired.
Store, tightly covered in the refrigerator for up to 10 days.
