Cranberry-Orange Relish
Servings: 1
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)
INSTRUCTIONS
- 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.