If you need a change of pace from traditional cranberry sauce, this tangy no-cook version is an easy and delicious way to bring something new to your Thanksgiving table. The texture is more like a relish or salsa than a sauce, but it pairs just as well with turkey. I’ve also seen it layered over cream cheese to serve as a spread with crackers.
2 lbs fresh cranberries
2 navel oranges
1 tbsp ginger, peeled and minced (or grated)
3/4 cup sugar
1/4 cup finely chopped mint
In a food processor, pulse about half the cranberries until they are coarsely chopped, then transfer to a large bowl and set aside.
Remove the zest of one orange with a vegetable peeler, chop the zest into smallish pieces, and add to the food processor. Using a sharp knife, remove the peel and pith from both oranges. Then cut the orange sections away from their membranes and add the sections to the food processor. Add the rest of the cranberries, the ginger and sugar and pulse until finely chopped.
Combine both sets of chopped cranberries, add the mint and stir until well mixed. Cover and refrigerate overnight before serving.
Pictured: Corning Ware Floral Bouquet Third Edition A-1 1/2-B Casserole, Pyrex Spring Blossom 401 Round Mixing Bowl, Pyrex Spring Blossom 2 403 Round Mixing Bowl
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