A blend made by trial and error and that my husband won't let me play with anymore! This can easily be made a day or two ahead of serving to allow the flavors to meld. This is a great complement to roast poultry or pork and also makes a great topper on buttered biscuits or rolls.
Ingredients
- cranberries: 1 pack (12 ounce pack)
- navel orange, ends: 1 piece (trimmed)
- walnuts: 0.33333 cup (chopped)
- white sugar: 0.75 cup
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.25 tsp
- triple sec (orange-flavored liqueur): 2 Tbsp
Metric Conversion
Stages of cooking
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Place cranberries in food processor; pulse until evenly chopped. Transfer to a mixing bowl.
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Quarter the orange and place in the food processor with walnuts; pulse until finely chopped. Add to bowl with cranberries.
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Mix sugar, cinnamon, nutmeg, and triple sec into cranberry-orange mixture until coated. Cover and refrigerate at least 1 hour before serving.
