Cranberry Relish

Yield:
makes 3 cups
Category:
Sauces and Salsas
Cuisine:
American

INGREDIENTS:

  • 2 oranges
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons fresh ginger, cut in fine julienne
  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1/2 teaspoon freshly ground pepper

DIRECTIONS:

  1. Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
  2. Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
  3. When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.

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