NEW ENGLAND CRANBERRY RELISH

NEW ENGLAND CRANBERRY RELISH (3 cups)

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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

½ teaspoon freshly ground white pepper

 


 

1.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.

2. 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.

3. 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.

NOTE: The relish improves when made in advance. Prepare it up to 3 days before serving.

 

from Jasper White’s Cooking from New England

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