Get rid of that gelatinous goop called “cranberry sauce” that keeps the shape of the can and enjoy a fresher-tasting, appetizing relish, instead! This Thanksgiving, this recipe will be that lil’ something extra that takes your meal from great to amazing! I like to use fresh cranberries, but you can use frozen just as easily. What I really love about this meal is that you can make it the night before, then you’ll have less on your docket to make on Thanksgiving day. It actually taste better the longer it sits!
Recipe Type: Dressing/Dips
Serving Size: 2 tablespoons
Makes 20 servings
- 6 ounces of fresh or frozen cranberries
- ½ red onion
- 1 teaspoon orange zest
- 2 oranges, peeled and coarsely chopped
- ⅓ cup sugar
- Pulse the cranberries and the red onion in a food processor until it’s coarsely chopped.
- Place in a large bowl.
- Add the orange zest and orange segments.
- Stir in the sugar.
- Let stand at room for at least two hours.
- Cover and chill in the refrigerator until it’s time to serve.
|NUTRITIONAL INFO||PER SERVING|
|Calories||20 (0 from fat)|
|Carbohydrate||5g (1g dietary fiber, 4g sugar)|
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