- ½ orange
- 2 cups of water
- 1 tart apple
- 3 cups of fresh cranberries
- 1¼ cups of honey
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of ground cloves
- Squeeze the juice from the orange and set it aside. Scoop out the membrane from the orange and chop it.
- Cut the orange rind into ½ inch squares.
- Add the water and the orange rind and membranes to a saucepan and bring to a boil.
- After it boils, lower the flame and cook for 10 minutes.
- While this is cooking, cut the apple into ½ inch pieces. Remove the seeds.
- Remove any soft cranberries.
- After 10 minutes, add all the ingredients to the saucepan and boil over high heat.
- Reduce the heat to low and simmer for one hour. Cover the saucepan.
- This recipe comes from Williams Sonoma. It originally appeared in their book of holiday recipes and has undergone a few changes. As I usually do, I have made some changes.
- The original recipe calls for sugar; I use honey. If you decide to double or triple this recipe take caution on the quantity of honey you use. Honey tends to be sweeter (and healthier) than sugar. If I double the ingredients, I will use 2 cups of honey. If I triple the ingredients, I will use 3 cups of honey.
- I freeze whatever I don't use in zip-lock bags. They are fine for 6 months.
- The original recipe called for removing the orange membrane after extracting the juice. I happen to like the membrane, but when chopped up, it really goes well with the rest of the ingredients.
- The same for the apple core. I will remove the seeds, but I keep the core and chop it into squares.
- This recipe can be prepared 1-2 weeks in advance and stored in the refrigerator. If you are making it more than 2 weeks in advance, store it in the freezer.
- I usually zest the whole orange and put that in the saucepan. I will only use the juice of half the orange.
- Here are a couple of variations to the recipe.
- Take 1 inch of fresh ginger, peel and slice.
- Add ¼ cup of raisins. You might consider reducing the honey if you add the raisins.