1 (12-oz.) bag frozen cranberries, thawed, may be substituted in place of fresh cranberries.

Ann Mazzolini, Santa Rosa Beach, Florida
Recipe by Southern Living November 2006

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Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes about 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Note: Thin-skinned oranges, such as Valencia or Indian River, work best in this recipe.

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