Thanksgiving day table was loaded with all the traditional fare. At each place setting was a mini vase filled tiny red roses. I never normally have roses for the table this late in the Fall. But this summer I brought home some miniature roses and tiny vases at each place setting.
1 medium orange
12 oz. package fresh or frozen cranberries
1 cup good quality honey
½ cup water
2 apples, cored, not peeled and finely chopped
Zest the whole orange, then juice and remove the seeds. Bring all ingredients to a boil in a large covered sauce pan. Reduce heat and continue boiling for about 10 minutes. Cranberries will pop open. Remove from heat. Refrigerate. Mixture will thicken as it continues to cool. Serve cold.