Fresh Cranberry orange sauce

By smmthill

Ingredients

• 2 L navel oranges
• 12 oz. bag fresh or untawed frozen cranberries, picked over (about 3 1/2 c)
• 3/4 c honey

Preparation

Step 1

With a vegetable peeler remove three 3-in-long strips zest from 1 orange. In a saucepan of boiling water blanch zest 1 min. and drain in a colander. Chop zest fine and transfer to a large bowl.

Cut away peel and pith from oranges with a sharp knife and discard. Quarter oranges. In a food processor pulse oranges and cranberries until chopped coarse and add to zest. Stir in honey. Chill sauce, covered, at least 1 day and up to 3.