- 2 navel oranges
- 1 1/2 pound cranberries
- 1/2 cup sugar
- 1/4 teaspoon cayenne
- 2 tablespoon mint leaves
Cut the ends off the oranges and cut them into eighths; remove the central stringy white membrane, but leave the peel on.
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.
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.
Total time: 10 minutes