This classic uncooked relish gets an aromatic edge from cinnamon, cloves, and ginger.
Cooks' note:
Relish can be chilled up to 1 week.
Recipe information
Yield
Makes 8 to 12 servings (about 4 cups)
Ingredients
1 1/3 cups sugar
2/3 cup water
2 small navel oranges
2 cups fresh or frozen cranberries (8 ounces; thawed if frozen)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons minced drained stem ginger in syrup (not pickled) or crystallized ginger
Preparation
Step 1
Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
Step 2
While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
Step 3
Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.
