Pam has made this recipe forever. It’s a favorite of hers and she makes extra for a particular guest to take home. It must have been in some other cookbook in a similar form before she found it in The Cranberry Connection.
Ingredients
4 cups cranberries
2 oranges, quartered (or 3 if they are small)
– don’t peel, but get rid of any seeds
1 ½ cups sugar (Of course, I sometimes put less. At your discretion!)
Directions
Put the ingredients through a grinder (original recipe), or use the chopping blade on a food processor. Stop processing before it becomes a pulp. You probably need to do it in two batches.
Chill or freeze.
I prefer juice oranges so there is not so much of the white stuff under the peel. If I have to use navels, I trim off the orange part of the peel, throw awy they thick white stuff, then use the orange peel trimmings and flesh.
Make it ahead. The sugar dissolves and the mixture becomes juicier overnight.
adapted from The Cranberry Connection, Cranberry Cottage, Nova Scotia, 1977.