Cranberry Dressing

(from Williams & Sonoma Thanksgiving cookbook)


  • 1 orange, preferably navel or other seedless variety
  • 24 oz. fresh cranberries, rinsed
  • 1 1/2 cup granulated sugar
  • 1/3 cup peeled, chopped fresh ginger root


  1. Cut the orange (peel and all) into 16 wedges, discarding any seeds.
  2. In a large bowl, combine the orange wedges, cranberries, sugar, and ginger.
  3. Working in batches, transfer a portion of the mixture to a food processor or blender, and process or blend until the mixture is finely chopped.

For best results, refrigerate for 2 days before serving.