Delicious Cranberry RelishCourse: Dinner, LunchCuisine: AmericanDifficulty: Easy
I love this different take on cranberry. I grew up with the cranberry sauce homemade all the time but my grandmother would cook it till it almost became jello and put it in a mold which was both delicious and fun. It was also very easy to slice. This recipe is more like a relish and works great with lamb, venison and elk. It is also delicious on sandwiches the next day with leftover turkey. This has great flavor and the taste is fresh. This can be made up to 2 days ahead. Cover with plastic wrap and refrigerate.
1 cup sugar
1 Tablespoon lemon juice
1 Tablespoon fresh grated ginger, skin removed first
2 navel oranges, medium in size
12 oz bag fresh cranberries
1/4 cup orange juice
Freshly ground black pepper
- In a medium non stick pan, Le Creuset, add the sugar and lemon juice over medium heat. Cook until the mixture is golden brown, about 4 minutes. When the sugar has caramelized add the ginger and orange juice carefully and swirl to combine.
- Add the cranberries and orange juice. Continue to cook, stirring frequently until cranberries break down but are not mushy.Remove from heat and season to taste with fresh pepper. Set aside to cool. This can be made 1 day ahead and covered and refrigerated.