Cranberry-Key Lime Sauce

Southern Living
While at the beach, Assistant Test Kitchens Director James Schend was inspired to slightly depart from Ursula Ann's original recipe and use Key limes (peel and all) instead of an orange. Now you have two super choices.
Makes about 4 cups


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1 (12-oz.) bag fresh cranberries*
4 Key limes
1 cup sugar
1/4 cup fresh mint leaves
2 tablespoons orange liqueur or fresh orange juice


Prep: 10 Minutes

1. Pulse all ingredients in a food processor 10 to 12 times or until finely chopped, stopping to scrape down sides. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 2 weeks.

*1 (12-oz.) bag frozen cranberries, thawed, may be substituted.

Note: Key limes are smaller, a bit more round, and have a thinner skin than Persian limes.

Cranberry-Orange Sauce: Substitute 1 medium unpeeled orange for 4 Key limes. Proceed with recipe as directed. Thin-skinned oranges, such as Valencia or Indian River, work best in this recipe.

Created date

October 2006