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Cranberries, (fresh)


12 ounces

Cranberries are back just in time to kick off the holiday season! They’re wonderful for baking sweets and fillings, and they make a beautiful garnish in drinks or on your holiday table. Don't miss the recipe for Fresh Cranberry Relish! 

Cranberry Orange Relish

- 1 Orange
- 12oz. Cranberries
-1/2 cup Sugar
-1/8 tsp. Ground Cinnamon


With a vegetable peeler, remove the zest from the orange in wide strips, leaving the bitter white pith behind. Juice the orange.

In a saucepan over medium heat, stir together the cranberries, sugar, orange zest and juice, cinnamon and 3 Tbs. water. Cook, stirring occasionally, until the cranberries begin to pop, and the sauce thickens, 20 to 25 minutes. Remove the orange zest and discard.

Transfer the cranberry sauce to a serving bowl and serve warm or at room temperature. Or let cool, then transfer to an airtight container and refrigerate for up to 3 days, then serve cold.

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