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LOCATION: Recipes >> Sauces >> Cranberry Relish 18

Print this Recipe    Cranberry Relish 18

CRANBERRY RELISH

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

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.

Combine sugar and lemon juice in a small saute 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.

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.

Makes 3 cups.

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