This is the way I've always made it, though recipes you will find elsewhere will vary slightly....such as adding apples or walnuts. Though it is especially appreciated with turkey at Thanksgiving and Christmas,we actually eat it all winter, as long as we can buy the fresh cranberries. It's great on cereal, in yahourts and over ice cream. The very first time I tasted it was in Alaska in 1972 where they made it from the wild cranberries. Upon our return to France, we moved to Grenoble and were delighted to find the small wild cranberries at Chamrousse, scattered in with the blueberries we picked each fall. For the last several years however, they are sold fresh in all the supermarkets in the area. Recipe from Fanny Farmer cookbook. Rachel and I kept a constant supply of this in the fridge last winter and even Damien liked it.
Wash
2 cups cranberries
Cut into pieces and remove the seeds from
1 small orange
Progressively drop the cranberries and the orange pieces into a food processor on one of the higher speeds until rather finely chopped. Add
3/4 cup sugar
Mix thoroughly. Let stand for 30 minutes before eating. Better yet, let it stand for several hours. It will last a long while in the fridge and it also freezes very well.
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