Taste-Test Kitchen Baker Donna Stebbins shared this recipe at our “Cooking with Cranberries” program.
- 2 pounds fresh cranberries
- 4 medium apples, unpeeled, cored and quartered
- 1 navel orange, unpeeled and quartered
- 1 1/2 cups sugar or Splenda
Put the cranberries, apples and oranges in a food grinder, alternating each until finely ground. (If using a food processor, be careful not to over process and drain some of the juice before adding the sugar.
Add 1-1/2 to 2 cups sugar to taste.
If desired, you may add one 16-ounce can crushed pineapple (well drained) and 1 cup chopped walnuts or pecans.