Ingredients
4 small navel oranges4 cups fresh or frozen cranberries (about 16 ounces)1-1/2 cups packed brown sugar1 medium apple, chopped1 cup raisins1/2 cup chopped walnuts1/2 cup orange juice1 tablespoon minced fresh gingerroot1 tablespoon cider vinegar2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves
Preparation
Finely grate enough peel from oranges to measure 2 tablespoons. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.
Place grated orange peel and sections in a large saucepan; add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until cranberries pop, stirring occasionally. Serve warm or cold.
