Ingredients Jump to Instructions ↓

  1. Serves 12 6 Oranges

  2. 1 cup Light Brown Sugar, firmly packed

  3. 1 cup Orange Juice

  4. 1/2 cup Water

  5. 2 Tbs. crystallized Ginger, finely chopped

  6. 1/2 tsp. ground Ginger

  7. Dash of ground Cloves

  8. 4 cups Cranberries

  9. Cut the oranges in half and remove pulp. Cover and store orange shells in the refrigerator; they will keep well for 2 days.

  10. To loosen the pulp from the shell, cut around the inside of each orange half with the knife. Using a small spoon, carefully remove the pulp and discard (or reserve as recommended), leaving the orange shell intact.

  11. 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. Reduce the heat to medium-high and cook, uncovered, for about 5 minutes, stirring occasionally.

  12. 3 to 5 minutes or until skins pop, stirring occasionally.

  13. 1 hour before serving. You may store in the refrigerator for up to

  14. 1 week. Spoon the cranberry relish into the orange shells to serve.


Send feedback