Plate by Jim Shack. Photo by Marta Bartolomei Edmonds.
Fresh and easy to make, this cranberry relish recipe has become a favorite compliment to our roasted turkey. I prefer to use fresh cranberries and crystallized ginger. If you pack the relish into heated canning jars, the jars will naturally seal and will keep in the refrigerator for two months. This recipe sure beats canned cranberry sauce.
The original recipe can be found at epicurious here.
Spiced Cranberry and Orange Relish
1 1/3 cups sugar
2/3 cup water
2 small navel oranges
2 cups fresh cranberries (8 oz; thawed if frozen)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons minced crystallized ginger
1. Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
2. While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
3. Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.
Makes 8 to 12 servings (about 4 cups).