Does that weird sucking noise followed by a can-shaped blob of cranberry-coloured jelly fill you with horror? No more! Never mind cranberry sauce, make way for this beautiful cranberry relish. Perfect for holiday dinners or cheese plates. We've added currents and warming spices like cardamom and cinnamon to the original recipe from Jasper White's Cooking from New England.
- 2 oranges
- 1/2 white sugar
- 1/2 cup light brown sugar
- 2 teaspoons lemon juice
- 2 teaspoons fresh ginger, grated
- 1/2 teaspoon crushed cardamom seeds
- 1/2 teaspoon cinnamon
- 2 tablespoons small dried currents
- 1 bag (340 grams) fresh or frozen cranberries
- 1/2 teaspoon freshly ground white pepper
1. Peel the oranges and remove the white pith. Finely julienne the zest and set aside. Juice the oranges and reserve juice.
2. Combine the sugars and lemon juice in a small sauté pan. Heat slowly and cooking until the sugars begin 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 ginger and orange zest. Cook for about 1 minute, then add the cranberries, currents , 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. Garnish with a cinnamon stick and star anise, if you like!