Cranberry Relish in Orange Cups

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.

Ingredients

• 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

• 1

  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).
• 2

  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.
• 3

  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.
• 4

  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.