- 20-24 ounces of fresh/frozen cranberries (or a 12-ounce package of fresh cranberries + 3 cups dried cranberries)
- 2 large oranges (not navel)
- 1 cup of raw sugar (more or less to taste)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 ounces (or more) of Triple Sec, or other orange liquor
- 1 cup chopped pecan pieces
- Using a zester or grater, remove all the zest from the orange, being careful to not get any of the pith. Set aside
- Peel the orange removing all the pith, stem, membrane, and seeds from each of the wedges.
- This is called Supreming and there are many YouTube videos that show how to do it. Here's one. Supreming an Orange
- Dice the orange pulp wedges and add them to the saucepan with any of the remaining juice.
- If using frozen cranberries, let them thaw first.
- Rinse the fresh/frozen cranberries and discard any bad berries
- Using a meat grinder on the coarsest setting, grind all the cranberries. If you don't have a meat grinder, you can use a food processor on the pulse mode just until the fruit is coarsely chopped. You don't want to turn it into a paste.
- Add the cranberries to the oranges in the saucepan, add ½ the sugar and all the remaining ingredients.
- Bring the mixture to boil, lower the heat and simmer on medium/low for about 30 minutes
- Stir to blend and taste. If it is too tart, add more sugar to your liking.
- Chill for at least 4 hours before serving.
Note: If you make this a few days in advance it may be a little dry when ready to serve. You can add about ¼ cup of orange juice, or cranberry juice, to moisten it before serving.