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Servings: Makes 5 cups
Half a recipe is plenty to serve with Thanksgiving turkey for 8 to 10 people.
1 medium orange, unpeeled, sliced thin
2-1/3 cup orange juice
2 cups sugar
2 tablespoons plus 2 teaspoons fresh lemon juice
2 12-ounce bags cranberries
3 tablespoons plus 1 teaspoon triple sec (or other orange liqueur) (optional)
Finely grind the orange in a food processor (or mince). Combine orange juice, sugar, and lemon juice in heavy large saucepan. Bring to boil, stirring until the sugar dissolves. Reduce heat and simmer 5 minutes. Add ground orange and cranberries and cook until berries begin to pop, stirring occasionally, about 8 minutes. Remove from heat. Stir in triple sec. Cool. Serve cold or at room temperature. Can be made p to 4 days ahead; cover and refrigerate.
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