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.
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
How to Make It
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.
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Beautiful, bright flavor to brighten your Thanksgiving/Christmas meals! I've made this twice a year since the recipe appeared in So Living 2006. Tips: Mint loses flavor when cut, so plant your own, beg from friends or find a plant in the grocery. Don't use dry from the spice isle. Key limes are scarce at Thanksgiving. Pick up late October/early November and keep in the crisper. In a pinch, substitute one regular lime (zest and green flesh only; large limes have too much white pith to use whole). Make 1-2 days ahead and store refrigerated to get best red color. Add 1 tbsp more finely minced mint to serve. To avoid chunks of lime peel, quarter key limes (or chop zest) and process with sugar first until finely ground. Remove remaining chunks of peel. Add cranberries and liquor/juice (I prefer Cointreau) and pulse to your desired texture. I like the berries to be chopped, not pureed. Remember to make ahead for best texture and color. Cheers!
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