Cranberries and oranges pair well in this recipe as well as in muffins, scones and nut bread.Tips:
This recipe works well if you have a food processor. If you are asked to bring cranberries to a Thanksgiving feast and you do not have a food processor, make the cranberry sauce recipe instead of this one.
Wash and sort the cranberries in a colander. Run your fingers through the fruit to sort. Perfectly ripened cranberries feel like light wooden beads. When you feel something mushy, that is usually a rotten berry. Sniff and look for blackened, overripe berries. These have a distinctive “medicine” smell and need to be removed.
Fit the food processor with a chopping blade and pulse process half the cranberry and orange until coarsely chopped. Scoop out and process the other half. Add half a cup sugar, taste and add more as necessary for your taste. Cranberries and oranges generally have enough zip without additions, but you can add a sprinkle of cinnamon if the mixture doesn’t seem zesty enough.
Store in sealed container in refrigerator until ready to use.