 | | Directions |
- Put cranberries, salt, ginger, cinnamon, water and honey in a saucepan and cook over low heat until most of the cranberries have split open, 5 -10 minutes.
- Peel oranges and cut into quarters, top to bottom. remove white core and seeds, if any. Chop coarsely, add to cranberries and mix in. Add vanilla.
- Blend with an immersion blender, or transfer to blender or food processor and pulse until well chopped but not totally pureed.
- Serve warm or chilled. Will keep, refrigerated, for a week.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: saucepan, blender or food processor
|  | | Ingredients | | - | | 1 cup cranberries, fresh or frozen |
| - | | 2 cups orange pieces, about 3 medium oranges |
| - | | 3 tablespoons honey |
| - | | 2 tablespoons water |
| - | | 1/8 teaspoon ground ginger |
| - | | 1/4 teaspoon ground cinnamon |
| - | | 1 pinch salt |
| - | | 1 teaspoon vanilla extract |
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