Prep 20 mins
Cook 6 mins
Lovely with poultry of any kind, also nice with pork. (I think this originally came from Reader's Digest).
- 3 oranges
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup orange juice
- 1⁄4 cup water
- 1 tablespoon finely chopped crystallized ginger
- 1⁄4 teaspoon ground ginger
- 1 dash ground cloves
- 2 cups cranberries
- Cut oranges in half, remove pulp.
- In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger and cloves.
- Bring to boil over high heat, stirring until sugar is dissolved.
- Lower heat to moderately high and cook for about 3 minutes, stirring.
- Add cranberries, return to boil over high heat.
- Lower heat to moderately high and cook for 2 or 3 minutes or until skins pop, stirring.
- Transfer to a covered container and refrigerate for at least 1 hour before serving.
- Store in fridge up to one week.
- If you like to get fancy- make orange shells out of the orange skins and serve the relish in the orange cups.
My food processor broke just as I was getting ready to make the cranberry relish today. In desperation I went to the Internet to find a recipe that did not require processing, and I found this delicious little relish that I will make from here on out even if I have a processor. The ginger and cloves adds a very nice touch.
I know many only think of cranberry sauces and relishes during the fall and winter holidays, but I love them on sandwiches throughout the year and always buy extra cranberries to keep in the freezer. We really enjoyed this on deli turkey sandwiches with some nice, crisp green leaf lettuce. I did cook it a little longer, as I like the cranberries cooked down a bit more. Thanks for posting!
This was very good. The taste of the ginger in it made it unique. It was a hit at our Thanksgiving table and so easy to make too. Thanks Derf.