Ingredients
2
cups fresh or frozen cranberries (8 oz; thawed if frozen)
2
tbsp minced drained stem ginger in syrup (not pickled) or crystallized ginger
Directions
1.
Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
2.
While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
3.
Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.
5.
Relish can be chilled up to 1 week.
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