- 1, 12-ounce package cranberries
- 1 orange, unpeeled
- 1 cup sugar
- 1/2 cup chopped pecans, optional
- Pick through the cranberries and remove any bad ones. Cut the orange into eights and remove the seeds. Place half the cranberries and half the orange in a food processor, fitted with the steel blade, and pulse until the mixture is evenly chopped, but not pureed. Transfer to a medium bowl. Repeat with the remaining cranberries and orange. Combine all ingredients in bowl and stir in the sugar.
- Cover and refrigerate for at least 2 days or up to 2 weeks. Serve chilled or at room temperature.
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