Nutrition per serving may change if servings are adjusted.
4 medium navel oranges, divided
Water, as needed
2 12-ounce bags fresh cranberries (6 cups)
1¼ cups packed light brown sugar
¼ teaspoon ground cloves
Pinch of salt
Use a sharp knife to slice the ends off 3 oranges and remove the peels and white pith; discard. Working over a bowl, cut the orange segments from their surrounding membranes. Squeeze the juice into the bowl before discarding the membranes. Leaving the segments in the bowl, pour the juice from the oranges into a measuring cup. Juice the remaining orange and add the juice to the measuring cup. If necessary, add water to make ⅔ cup liquid total.
Combine the juice, cranberries, brown sugar, cloves and salt in a large nonreactive saucepan (see Tip). Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
Let cool for 10 minutes. Stir in the reserved orange segments. Serve warm, room temperature or cold.
Make Ahead Tip: Cover and refrigerate for up to 1 week.
Tip: Be sure to use a nonreactive pan baking dish or bowl—stainless-steel, enamel-coated or glass—when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
89 calories;0.0 g fat(0.0 g sat); 2.0 g fiber; 23.0 g carbohydrates; 0.0 g protein; 11.0 mcg folate; 0 mg cholesterol; 19.0 g sugars; 15.0 g added sugars; 97.0 IU vitamin A; 23.0 mg vitamin C; 29.0 mg calcium; 0.0 mg iron; 13 mg sodium; 101.0 mg potassium