Cranberry Relish in Orange Cups

[quicklook-recipe prep_time=”15 min” cook_time=”12 min” serves=”6″ details=”” ] Native Americans showed the European settlers how to sweeten cranberries with maple

[quicklook-recipe prep_time=”15 min” cook_time=”12 min” serves=”6″ details=”” ]

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-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon ground ginger
  • dash ground cloves
  • 2 cups cranberries

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”27 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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).[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”76″ calories_fat=”” fat=”0g” sat_fat=”0g” choles=”0mg” sodium=”5mg” carbs=”19g” sugars=”” protein=”0g” fiber=”1g”]

    [/nutrition-info]

    Originally Published in Reader's Digest

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