Cranberry-Key Lime Sauce

1. 1

   Pulse all ingredients in a food processor 10 to 12 times or until finely chopped, stopping to scrape down sides. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 2 weeks.

2. 2

   *1 (12-oz.) bag frozen cranberries, thawed, may be substituted.

3. 3

   Note: Key limes are smaller, a bit more round, and have a thinner skin than Persian limes.

4. 4

   Cranberry-Orange Sauce: Substitute 1 medium unpeeled orange for 4 Key limes. Proceed with recipe as directed. Thin-skinned oranges, such as Valencia or Indian River, work best in this recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.