Homemade Cranberry Relish or/and MoldCourse: VegetarianCuisine: Holiday, ThanksgivingDifficulty: Easy
I love homemade cranberry sauce or relish. It is so easy to make and really you can throw any ingredients in to add flavor and depth. I love this recipe because sometimes I let it cook way down and then mold it like here and sometimes I just let it be a relish and people can spoon it on their turkey and stuffing. You choose. Play with the flavoring. I sometimes add a few peppercorns for a little zing or a cinnamon stick.
1 cup sugar
1 Tablespoon lemon juice
1 Tablespoon grated fresh ginger
2 navel oranges, zested
12oz fresh cranberries
1/4 cup freshly squeezed orange juice
Freshly ground pepper, optional
- In a dutch oven or pasta pot, add the sugar and lemon juice over medium heat. Cook until golden in color about 4 minutes. When the sugar has turned caramel color, add the fresh ginger and orange zests and swirl to combine.
- Add the cranberries and orange juice and continue to cook, stirring frequently until the cranberries are broken not mushy, about 5 minutes. Remove from heat and season with pepper. Set aside to cool then place in a decorative bowl to serve. This can be done 2 days ahead.
- If you want to mold your cranberry: 1 cup water or you can do 1/2 water and 1/2 orange juice, 1 cup sugar, 4 cups fresh cranberries. Dissolve the sugar in the water over high heat. Once sugar is dissolved and water is boiling add in the cleaned cranberries and simmer for 10-15 minutes. You will want to stir in any flavoring like the zests and ginger. Using the back of a large spoons, break the cranberries. You want the mixture to thicken quite a bit, so the mixture adheres to the back of a spoon. Pour the mixture into the mold and allow to cool to room temperature before covering with plastic wrap and refrigerating. This can be done 2 days ahead.