Recipe - Cranberry-Orange Sauce

2 lg Navel Oranges
1 pack (12oz) Fresh Cranberries;
(About 3 One half cups)
Three fourths cup Honey

With a vegetable peeler remove three 3inchlong strips zest from 1 orange.
In a saucepan of boiling water blanch orange zest 1 minute to soften and
drain in a colander. Finely chop orange zest and transfer to a large bowl.

Cut away peel and pith from oranges with a sharp knife and discard. Quarter
oranges. In a food processor, pulse oranges and cranberries until chopped
coarse and add to orange zest. Stir in honey, refrigerate sauce, covered
for a minimum of 1 day and up to 3days before serving.

From The Cook & Kitchen Staff at http://www.recipeaday.com

From The Cook & Kitchen Staff at http://www.recipeaday.com16 Nov 97 by
The Cook thecook@recipeaday.com on Nov 16, 1997