Makes about 5 cups
As a child, I remember always having cranberry sauce with Thanksgiving dinner but, quite honestly, it was the jellied variety out of a can. I suppose that, at the time, fresh cranberries were not readily available. So, this recipe is not Pennsylvania Dutch in origin, but it represents my family's simple cooking style and goes very well on the menu with other traditional 'sweets and sours'. It is quick, easy, healthy and delicious. For something different, try the cooked cranberry sauce in the similar recipes links.
- 4 cups fresh, uncooked cranberries
- 1 orange, unpeeled
- 1-3/4 cups granulated sugar
- 1/2 cup coarsely chopped walnuts
Place cranberries and orange in food processor or food grinder. Process until fine. Stir in sugar and walnuts. Combine well. For best flavor, refrigerate for 24 hours before serving, stirring several times to combine.