Orange and Ginger Spiced Cranberry Relish
Software (a.k.a. Ingredients)
- 12 ounces fresh cranberries the stars of the show
- 1 cup brown sugar sweet but sassy
- 1/2 cup fresh orange juice squeeze it yourself for extra flair
- Zest of 1 orange don’t skimp; it’s the zippy part
- 1 tablespoon grated fresh ginger spicy, but in a good way
- 1/2 teaspoon salt a pinch of balance
- 1/2 teaspoon ground cinnamon holiday vibes incoming
- 1/8 teaspoon ground cloves just a whisper of warmth
Procedure (a.k.a. The Magic)
- Instructions
- Cranberry Chop-Chop:
- Toss the cranberries into your food processor and give them a few quick pulses. We’re going for “coarsely chopped,” not “cranberry smoothie.” If you overdo it, don’t worry—chunky is just a state of mind.
- Pot of Potential:
- Dump the chopped cranberries into a medium saucepan like the culinary boss you are. Add the brown sugar, orange juice, orange zest, grated ginger, salt, cinnamon, and cloves. It’s like a flavor party, and everyone’s invited.
- Simmer Down Now:
- Place the saucepan over medium-high heat. Bring the mix to a simmer—think bubbly but not volcanic. Once it’s there, lower the heat slightly to keep things gently bubbling. Stir occasionally (you’re not making glue), and let it do its thing for about 20 minutes. By the end, the cranberries should be soft, and the liquid reduced into a luscious, jammy compote.
- Taste-Test Temptation:
- Sneak a taste while it’s still warm. It’s okay—you’re the chef here. Adjust the sweetness or spice if needed, but honestly, this stuff is already perfect.
Notes
- Let your cranberry masterpiece cool and store it in an airtight container in the fridge.
- When it’s showtime, either warm it up or let it come to room temperature. Cold cranberry sauce isn’t as charming as you think.
This sauce isn’t just for turkey—it’s a top-tier spread for toast, a secret weapon for sandwiches, or even a cheeky topping for ice cream. Who knew cranberries had range?
Delicious Destinations:
