Ingredients
Equipment
Method
- Rinse fresh cranberries under cold water and pick through them to remove any soft or damaged berries.
- Quarter the orange and carefully remove all pips (seeds) to prevent bitterness.
- Add cranberries, sugar, orange quarters (skin and all), mixed spice, and nutmeg to food processor.
- Pulse several times to break down ingredients, then process continuously for 30-45 seconds until completely smooth.
- Scrape down sides of food processor bowl halfway through blending to ensure even processing.
- Taste and adjust sweetness if needed, adding extra sugar one tablespoon at a time.
- Transfer to serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
- Serve cold straight from refrigerator or gently warm in small saucepan over low heat for 3-4 minutes if preferred.
Notes
Storage: Refrigerate covered for up to 5 days. Can be frozen in airtight container for up to 3 months. Make ahead: Best made 1-2 days in advance for flavors to meld. Use thin-skinned oranges like Clementines or small navels for best results. This is a raw cranberry sauce with bright, fresh flavor - no cooking required.
