Wednesday, December 24, 2008

Cranberries a Whole New Way

I don't like cranberry sauce. Not any way I've ever tried it. I never eat it, ever, not for any holiday.

I did discover a few years ago, however, that I like fresh cranberries, and things made with fresh cranberries. So when I friend from work brought me a little dish of this relish to sample one year, I jumped all over it. Everything is done in the food processor-the hardest thing to do is getting the oranges ready--and that's not difficult, just messy, so you might want to do that part over the sink.

  • 2 large navel oranges
  • 1 1/2 lbs fresh cranberries
  • 1/2 c sugar
  • 1/4 t cayenne pepper
  • 2 T minced mint leaves

Cut off the peel and all of the white stuff from the oranges. All you want is the flesh of the orange, no membranes or peel. (You might want to save some of the orange peel and make orange zest to use in other recipes. Or make some little curly things to garnish the serving dish. Or not.)

Put everything into the food processor, and chop. Refrigerate until serving, and that's it.

This is absolutely the best stuff, it has a tartness and bite to it that complement the sweetness.

Edited to add: I made this on Wednesday for Christmas dinner the next day. I knew it was tart, but I wanted a second opinion--my Mom and I added about 1/4 cup more sugar Thursday morning. I think my cranberries were a little unripe. As in pucker up your mouth. So always apply the taste test to everything, don't just depend on a recipe, there are too many variables, especially with fresh ingredients.

Good (un)cooking, and good eating!


  1. Ooh that sounds good, I want to make this but I haven't seen organic cranberries at a decent price yet.

  2. I used half organic, and half regular. Helps a little on the cost!