Cranberry relish recipe in the thanksgiving category

Peel 1 orange and cut the zest into a very fine julienne, as thin as possible. Set aside.

Squeeze both oranges for juice. Set aside.

Combine sugar and lemon juice in a small saute pan.

Heat up slowly and continue cooking until the sugar begins to caramelize.

If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.

When the sugar is caramel colored, add the julienned ginger and orange zest.

Cook for about 1 minute, then add the cranberries, orange juice and pepper.

Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy.

Remove from the heat and let cool.