Fresh Cranberry Sauce

2 Cups fresh or frozen cranberries

1 large Granny Smith apple. peeled, cored and quartered

1 naval orange, half of peel zest

1/3 cup sugar

1/4 finely chopped pecans

1 pinch allspice

1. In a food processor, pulse together cranberries and apple until coarsely chopped; transfer to a medium bowl.

2. Peel orange and separate into segments, removing membrane. Coarsely chop segments and squeeze juice from membrane (discard membrane).

3. Add orange, juice, zest, sugar, nuts and allspice to cranberry-apple mixture; stir until combined. Cover and refrigerate overnight. Serve chilled.

Yields: 12-14 servings

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