This wonderful and simple cranberry sauce is my grandmother's recipe. We had it every year at Thanksgiving and Christmas, and I predict you will have people begging for more.
Ingredients
- 1 bag cranberries , 12 ounce
- 2 navels oranges - washed thoroughly , unpeeled, cut into quarters
- 3 appless - peeled , cored and halved
- 1 cup pecans
- 1 cup white sugar , or to taste
Instructions
-
1
Place the cranberries, oranges, apples, pecans, and sugar in the bowl of a food processor. Process until all ingredients are evenly ground, 2-3 minutes. Pour mixture into a bowl, cover, and refrigerate at least 2 days before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Split Pea Soup
This flavorsome split pea soup is a great way to use a leftover ham bone. It makes a nourishing, hearty meal on a blustery fall or winter day.
A Drama Queen's Pavlova
Australians and New Zealanders both claim Pavlova and this recipe is so easy it feels like cheating! I first had it when a friend brought it to our final dress rehearsal and begged her for the recipe! It is especially striking when the fruits and berries are in season. Personally, I like to add coconut for the crunch, but it's NOT sweetened coconut – it's unsweetened, in big flakes, and I get it from the fruit and nut guy at our commissary. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Just allow the meringue to fully cool and cover lightly with plastic wrap. Top with whipped cream and fruit just prior to serving.
Shrimp and Crab Enchiladas
Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.