The Best Cranberry and Orange Relish
 
Prep time
Cook time
Total time
 
A delicious condiment to go with roast turkey, chicken or pork.
Author:
Recipe type: Relish/Side Dish
Serves: 2 cups
Ingredients
  • 2 TBSP. extra virgin olive oil
  • 1 medium shallot, finely chopped (or one small red onion)
  • 1, 2-inch piece of ginger, peeled and finely chopped (about 2 TBSPS.)
  • ¾ tsp. ground cinnamon
  • 1 medium orange, unpeeled, seeded, chopped into ½-inch pieces
  • 6 dried figs, chopped into ½-inch pieces or ⅛-inch strips
  • 1¾ cups granulated sugar
  • ½ cup sherry vinegar (or red wine vinegar)
  • 2 TBSP. Dijon mustard
  • ½ cup water
  • 12 oz. fresh cranberries, washed (or frozen)
Instructions
  1. Heat the oil in a 2 quart pan over medium heat and add the chopped shallots and ginger. Stir occasionally until the shallots are translucent. Stir in the cinnamon and cook, stirring often, until fragrant (about one minute).
  2. Mix in the chopped oranges, figs, sugar, vinegar, mustard, and water and bring to a simmer. Stir until the sugar has dissolved.
  3. Add the cranberries and increase the heat to medium-high. Bring the mixture to a boil and cook, stirring occasionally, until the cranberries begin to burst and the liquid is reduced, about 12-15 minutes.
  4. Set aside to cool. Cover and refrigerate for 5-6 days.
Notes
This side can be made up to a week ahead and kept stored in the refrigerator. It is an adaptation of an original recipe which appeared in “Bon Appetit” in November 2016.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/the-best-cranberry-and-orange-relish/