from Linda McCartney On Tour
by Linda McCartney
1 pound fresh or frozen cranberries
1 large thin-skinned orange (Seville if available)
1 cup superfine sugar
Wash the cranberries and check them for stems. Put them in a blender. Slice both ends off the orange, but leave the rest of the peel on. Cut the orange into small pieces and remove the seeds. Place the orange pieces in the blender with the cranberries. Add the sugar and purée to an even consistency. Chill in the fridge before serving.
© 1998 by Linda McCartney. Used by permission - www.TWBookmark.