It doesn’t get much easier than this recipe for fresh orange cranberry sauce. Some might call it relish, but to me relish is a condiment, something you put on a hot dog. This is meant to be eaten by the spoonful, like a more traditional cranberry sauce.
As long as I can remember, these were the cranberries that we had on our Thanksgiving table. The bright, jewel-like red color of the cranberries makes a perfect showing for Christmas dinner as well.
One of the best things is how well leftovers last. They are great for breakfast, or alongside a sandwich for lunch. I’ve also stirred in a little leftover whipped cream for a tasty treat.
My sister taught me something new just this year when she described how she puts some in the freezer, and then scrapes off the frozen icee mixture. (And yes, I do have some in my freezer now). Yum!!