Friday, November 21, 2008

A Better Cranberry "Sauce"



2 cups frozen fresh cranberries
1 Tablespoon orange rind zest
Two or more whole oranges, peeled and seeded
1/2 cup or more cane sugar
Simply process all ingredients together in a food processor and voila! Eat immediately for a frostily sweet-tart refreshment or store in closed container in the fridge for up to 3-4 days and serve juicily with turkey and stuffing later on.

2 comments:

Panooch said...

I am the luckiest person in the world! I get to eat Thanksgiving dinner at Jordan's house. Yahhooo. Bring on the cranberry love!

Ann Dee said...

the feast looked amazing.