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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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No Thanksgiving dinner would be complete without cranberry relish. It can be made in large batches if you want to make enough for the winter. 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 white pepper |
Directions:
1. 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. 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. 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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