Thursday, November 27, 2008
This recipe is adapted from Cranberry and Blood Orange Relish, by Bon Appetit, November 2007.
12 ounces fresh cranberries
1 Satsuma orange
2/3 cup sugar
Cut the unpeeled orange into 8 pieces and place in food processor. Add fresh cranberries and sugar; using on/off turns, blend until mixture is finely chopped.
This recipe was made two days in advance and brought to room temperature before serving.