fresh-cranberry-orange-sauce-13422.json

{
    "directions": [
        "With a vegetable peeler remove three 3-inch-long strips zest from 1 orange. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Chop zest fine and transfer to a large bowl.",
        "Cut away peel and pith from oranges with a sharp knife and discard. Quarter oranges. In a food processor pulse oranges and cranberries until chopped coarse and add to zest. Stir in honey. Chill sauce, covered, at least 1 day and up to 3."
    ],
    "ingredients": [
        "2 large navel oranges",
        "a 12-ounce bag fresh or unthawed frozen cranberries, picked over (about 3 1/2 cups)",
        "3/4 cup honey"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Food Processor",
        "Thanksgiving",
        "Low Sodium",
        "Cranberry",
        "Orange",
        "Fall",
        "Chill",
        "Honey",
        "Gourmet"
    ],
    "title": "Fresh Cranberry Orange Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/fresh-cranberry-orange-sauce-13422"
}