THE BEST CRANBERRY AND ORANGE RELISH

The Best Cranberry and Orange Relish image

Provided by Marilena Leavitt

Time 20m

Yield 2 cups

Number Of Ingredients 11

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2 TBSP. extra virgin olive oil
1 medium shallot, finely chopped (or one small red onion)
1, 2-inch piece of ginger, peeled and finely chopped (about 2 TBSPS.)
¾ tsp. ground cinnamon
1 medium orange, unpeeled, seeded, chopped into ½-inch pieces
6 dried figs, chopped into ½-inch pieces or ⅛-inch strips
1¾ cups granulated sugar
½ cup sherry vinegar (or red wine vinegar)
2 TBSP. Dijon mustard
½ cup water
12 oz. fresh cranberries, washed (or frozen)

Steps:

Heat the oil in a 2 quart pan over medium heat and add the chopped shallots and ginger. Stir occasionally until the shallots are translucent. Stir in the cinnamon and cook, stirring often, until fragrant (about one minute).
Mix in the chopped oranges, figs, sugar, vinegar, mustard, and water and bring to a simmer. Stir until the sugar has dissolved.
Add the cranberries and increase the heat to medium-high. Bring the mixture to a boil and cook, stirring occasionally, until the cranberries begin to burst and the liquid is reduced, about 12-15 minutes.
Set aside to cool. Cover and refrigerate for 5-6 days.