Name: Homemade Cranberry-Orange Relish
Yield: Makes 4 pints
Ingredients: 4 cups sugar; 4 cups water; 2 cinnamon sticks; 10 whole cloves; 8 cups fresh or frozen cranberries; Zest of one orange; 1 tablespoon grated fresh ginger root; 1/4 cup rum or brandy (optional)

Cranberries freeze well, so buy them while they are in season to enjoy all winter long. I adore baking with cranberries because they retain their shape so well. The tart flavor of these scarlet-hued berries pairs well with oranges and another great fall fruit, apples. Try an apple-cranberry cobbler or a cranberry quick bread with orange zest. It's a snap to remove just the zest of the orange using a Microplane Zester.

Of course, many of us only eat cranberries once a year at Thanksgiving. That’s fine too. But if you are buying that jellied cranberry sauce from a can, you are missing out on how good real cranberry sauce can be. My homemade version uses fresh cranberries from the farmers' market and is flavored with ginger and orange zest. It’s better than any cranberry sauce from the store!

I make my cranberry sauce in October, before the farmers’ market closes for the season, and can it for shelf-stability. Many people are intimidated by canning, but there is no need to be. As long as you follow tested recipes, canning is a very safe and easy method of home food preservation. Be sure to use the correct equipment, such as Orchard Road glass canning jars with two-piece lids and bands and a funnel for filling your jars such as the Gourmac canning funnel.

You also do not need to be a canner to make this recipe. Just make it closer to Thanksgiving and keep it in the refrigerator until your holiday dinner. This recipe makes four pints, which is more than one family needs, so if you do not plan to can the cranberry sauce, you can either give some away to your neighbors for their Thanksgiving tables, which would be a lovely gesture, or halve the recipe.

Make sure to cook your cranberry sauce in a large, heavy-bottomed pot such as a a Le Creuset 5.5 quart round Dutch oven. The enamel surface is impermeable, which is helpful when working with highly acidic ingredients like cranberries, and the heavy, cast-iron construction ensures even heating without scorching. (A beautiful Le Creuset pot, which is among the most durable and versatile cookware available, would make a terrific holiday gift for the cook in your life.)

Of course, there is no rule saying that we can only eat cranberry sauce once a year. This sauce would be good on turkey sandwiches or roasted meats all year round. It would also make a fine accompaniment to a cheese tray. It is especially delicious with a sharp cheddar!

Cranberry-Orange Relish

Printable Version

theinspiredhome.com

SERVINGS

Makes 4 pints

INGREDIENTS

4 cups sugar
4 cups water
2 cinnamon sticks
10 whole cloves
8 cups fresh or frozen cranberries
Zest of one orange
1 tablespoon grated fresh ginger root
1/4 cup rum or brandy (optional)

DIRECTIONS

Place four pint-sized canning jars in a water-bath canner or a large stockpot outfitted with a rack and fill pot with water. Bring to a simmer over high heat. (The jars need to be warm when you fill them.)
Combine the sugar and water in a large, heavy-bottomed pot. Tie the cinnamon sticks and cloves in a spice bag or square of cheesecloth and add it to the pot.
Bring the mixture to a boil over medium heat, stirring with a wooden spoon to dissolve the sugar. Boil the sugar syrup for five minutes. Add the cranberries and return to a boil.
Reduce heat and simmer, stirring frequently, until the cranberries have broken down and the liquid has thickened, about ten minutes.
Add the orange zest, grated ginger — the Microplane Zester makes quick work of that too — and rum or brandy, if using. Simmer an additional five minutes.
Remove from heat. Skim off any foam that has accumulated and discard the spice bag. (Do not be concerned if the sauce appears to be liquid — cranberries are high in pectin and the sauce will gel when it cools.)
Remove the first jar from the warm water and place a canning funnel in the mouth. Ladle the sauce into the jar leaving 1/4 inch headspace at the top.
Run a plastic knife around the inside of the jar to remove any air bubbles and wipe the rim clean with a damp cloth. Repeat with the remaining jars.
Place the lids on the jars and screw on the rings just until you feel resistance. Return the jars to the water-bath canning pot and bring the water to a boil.
Process the jars in a boiling water bath for fifteen minutes. Allow to cool in the water for five additional minutes before removing them.
Check the seals on the lids and store in a dark cool place for up to one year.