- prep 15 min cook 12 min
- serves 6
Native Americans showed the European settlers how to sweeten cranberries with maple syrup. Later, women made cranberry relish with sugar and served it in orange cups.
- 3 oranges
- 1/2 cup firmly packed light brown sugar
- 1/2 cup orange juice
- 1/4 cup water
- 1 tablespoon finely chopped crystallized ginger
- 1/4 teaspoon ground ginger
- dash ground cloves
- 2 cups cranberries
How to make it 27 minutes
Make the orange cups: With a small serrated knife, score a line around the middle of each orange. Then, using the line as a guide, cut each orange in half in a zigzag pattern to make a decorative edge. Loosen the pulp from the shell by cutting around the inside of each orange half with the knife. Using a small spoon, carefully remove and discard the pulp, leaving the orange shell intact. Cover and store orange shells in the refrigerator (will keep for 1 day).
Make the relish: In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger and cloves. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved. Lower the heat to moderately high and cook, uncovered, for 3 minutes, stirring occasionally.
Add the cranberries. Return to a boil over high heat. Lower heat to moderately high and cook for 2 to 3 minutes or until skins pop, stirring occasionally.
Transfer to a covered container and refrigerate for at least 1 hour before serving. Store in the refrigerator (will keep for 1 week). To serve, spoon into orange shells. Serve with meat or poultry.
Nutritional Information(per serving)
- Calories: 76
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Carbs: 19g
- Protein: 0g
- Fiber: 1g
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