2 large navel oranges, washed and dried
1 1/2 pounds cranberries
1/2 cup sugar
1/4 teaspoon cayenne, or to taste
2 tablespoons minced mint leaves, plus a few more leaves for garnish
1. Cut the ends off the oranges and cut them into eighths; remove the central stringy white membrane but leave the peel on.
2. Place the oranges and the cranberries in a food processor and process until chopped but not pureed. Do not overprocess - stop the machine frequently to check.
3. Transfer the mixture to a bowl and stir in the cayenne and mint. Taste and adjust seasoning as you like. Cover and refrigerate; garnish with mint leaves before serving.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.