Pick over the cranberries and wash the orange.
Zest the orange, making certain not to take in any of the bitter white pith.
Juice the orange.
Place the cranberries, water, orange juice and sugar in a saucepan and bring to the boil.
Cook for 3-5 minutes, stirring occasionally, until the skins of the berries begin to pop.
Do not overcook or the berries will be mushy.
Remove from heat and stir in the orange zest. Transfer to a serving bowl and let cool.
When room temperature, refrigerate for at least 2 hours before serving.
First published: 1996-01-27 last updated: 2013-12-25
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles