- 3 navel oranges
- ½ cup fresh cranberries
- 4 tablespoons
Directions
Zest* one of the oranges and set aside both zest and orange. With a knife, cut away the peel and pith from all oranges. Coarsely chop oranges
Place cranberries, chopped oranges,
orange zest, and sugar into a food processor and pulse until coarsely chopped.
Let sit at least an hour at room temperature before serving.
*Zest is the outermost part of the orange skin, not the white pith (which is bitter!).
A Vegetable peeler, paring knife, or citrus zester works great for this task.
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