Recipe ingredients
- 2 oranges
- 1 cup sugar
- 2 teaspoons lemon juice
- 2 teaspoons fresh ginger, cut in fine julienne
- 1 bag (12 ounces) fresh or frozen cranberries
- 1/2 teaspoon freshly ground white pepper
Recipe method
- Peel 1 orange and cut the zest into a very fine julienne, as thin as possible. Set aside.
- Squeeze both oranges for juice. Set aside.
- Combine sugar and lemon juice in a small saute pan.
- Heat up slowly and continue cooking until the sugar begins to caramelize.
- 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 colored, add the julienned ginger and orange zest.
- Cook for about 1 minute, then add the cranberries, 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.
- Remove from the heat and let cool.
Other thanksgiving recipes:
Cranberry relish recipe
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