Fresh Cranberry orange sauce

Step 1

With a vegetable peeler remove three 3-in-long strips zest from 1 orange. In a saucepan of boiling water blanch zest 1 min. and drain in a colander. Chop zest fine 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 zest. Stir in honey. Chill sauce, covered, at least 1 day and up to 3.