- Put cranberries, salt, ginger, cinnamon, water and honey in a saucepan and cook over low heat until most of the cranberries have split open, 5 -10 minutes.
- Peel oranges and cut into quarters, top to bottom. remove white core and seeds, if any. Chop coarsely, add to cranberries and mix in. Add vanilla.
- Blend with an immersion blender, or transfer to blender or food processor and pulse until well chopped but not totally pureed.
- Serve warm or chilled. Will keep, refrigerated, for a week.
|Prep Time: 10 minutes|
Cook Time: 10 minutes
Container: saucepan, blender or food processor
|-||1 cup cranberries, fresh or frozen|
|-||2 cups orange pieces, about 3 medium oranges|
|-||3 tablespoons honey|
|-||2 tablespoons water|
|-||1/8 teaspoon ground ginger|
|-||1/4 teaspoon ground cinnamon|
|-||1 pinch salt|
|-||1 teaspoon vanilla extract|