A no-cook holiday cranberry sauce? Who knew!?!? Well it seems the very smart women in my family did. This recipe has been handed down by my mother-in-law.
It is a recipe to make a few days ahead. And takes about 5 minutes from start to finish.
With just a few ingredients, it’s simple, fresh & bursting with flavor! And it’s not just for Thanksgiving. Enjoy.
Here’s your recipe.
1 bag of fresh cranberries, rinsed & gently patted dry
1 small to medium size, seedless orange, cut into 6 pieces, skin on
1Tbsp of sugar + more if necessary
Place cranberries and orange pieces into a food processor. Begin processing until all ingredients come together to form a puree;relish type consistency.
Taste. If the mixture is too bitter add sugar a little at a time (processing in-between & scraping down sides of processor) until the sweet level is perfect for you. This may take more than a tablespoon. The sweeter the orange the less sugar you will need or at all.
Use a spatula to remove cranberry sauce from processor. Place into a container you can seal tightly. It will last up to 2 weeks in the refrigerator.
Yields up to 10 small servings.
Note: A piece of fresh peeled ginger or a pinch of spice can be added for a festive flavor.