The wild in this recipe for Wild Cranberry Sauce with Oranges refers to freshly picked crimson berries from your local natural bog. Napeague, the untamed stretch between East Hampton and Montauk, is home to the majestic Walking Dunes.
Why “walking?” The undulating series of nearly 100′ tall sand dunes, created by hurricanes and nor’easters, continually creep southward, walking over all in their path.


Family/friends/guests: “Oh Mabel, your cranberry sauce is delicious! Whats your secret?”
You at your most nonchalant: “Oh, nothing special, I just use the wild cranberries I picked in a lovely little bog I know. It does make a difference, don’t you think?”

SpecD did a Wild Wild Cranberry Sauce a while back — check it out if this seems to tame.
WILD CRANBERRY AND ORANGE SAUCE
Recipe

1 c. sugar
1/2 c. water
3 oranges
2 jalapeños1. Prepare the oranges. Use an orange zester to scrape off all the orange outer rind of the oranges into long thin strips. Set aside.2. With a sharp knife cut off all the remaining white pith. Save the pith pieces which have some of the orange pulp attached to the inner sides.3. Working over a bowl to catch the juices, hold the naked orange in one hand (the left if your right-handed) and with a small sharp knife cut out each segment of the orange, cutting between the membrane walls, releasing perfect half-moon pieces of naked segments free of membrane on both sides. Set the segments aside. Squeeze the remaining membrane mass into the bowl of juices. Squeeze the reserved pith pieces to release all their juice. Pick out any pips in the juice. Set aside.

