Perfect Cranberry Relish
By Tested and perfected in the Sur la Table kitchen
Perfect Cranberry Relish
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 3 cups
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon fresh ginger, minced or grated
- 2 medium navel oranges, zested
- 12 ounces fresh cranberries
- ¼ cup orange juice
- Freshly ground black pepper
Many confuse the names of the wonderful condiments, relishes and chutneys, which we commonly pair with foods. Relishes are cooked for a brief amount of time, whereas chutneys can be served either fresh or slow-cooked for longer periods of time. Chutneys commonly have a sweeter flavor, due to the extended cooking period.This incredible relish features tart cranberries and tangy citrus accented by the weetness of caramelized sugar, plus a zesty kick from fresh ginger and a touch of black pepper. This recipe will amp up a traditional Thanksgiving!
In a medium nonstick skillet, add the sugar and lemon juice and place on the stove over moderate heat. Cook to a golden brown color, about 4 minutes. 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 in color, add the ginger and orange zest; swirl mixture together to combine. Next, add the cranberries and orange juice. Continue to cook, stirring frequently, until the cranberries are broken but not mushy, about 5 minutes. Remove from the heat, taste and season with pepper. Set aside to cool.
In a medium nonstick skillet, add the sugar and lemon juice and place on the stove over moderate heat. Cook to a golden brown color, about 4 minutes. 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 in color, add the ginger and orange zest; swirl mixture together to combine. Next, add the cranberries and orange juice. Continue to cook, stirring frequently, until the cranberries are broken but not mushy, about 5 minutes. Remove from the heat, taste and season with pepper. Set aside to cool.