Recipe - Cranberry Orange Sauce With Ginger

2 lg Navel oranges
1 pack (12 oz) fresh or frozen
cranberries; picked over
One half cup Sugar
1/3 cup Honey

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 place in a bowl. Stir in sugar and honey. Chill sauce, covered.

Yield: 4 cups

Notes: Recipe adapted from Gourmet Magazine

Recipe by: Cooking live Show #9016

Posted to MCRecipe Digest V1 #966 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997