This Caramelized Cranberry Relish offers a sophisticated twist on the traditional holiday side dish. By cooking sugar with water until it reaches a rich golden brown, you create a deep, complex caramel base that contrasts beautifully with the bright acidity of fresh cranberries. The addition of fresh orange, zesty ginger, warm cinnamon, and aromatic vanilla bean creates a multi-layered flavor profile that is both comforting and elegant. The texture is a delightful mix of whole berries, some bursting open to release their juices, and plump raisins. It’s the perfect accompaniment to roasted turkey, pork, or even sharp cheeses, adding a necessary pop of color and flavor to any festive table.
Caramelized Cranberry Relish
Description
This Caramelized Cranberry Relish offers a sophisticated twist on the traditional holiday side dish. By cooking sugar with water until it reaches a rich golden brown, you create a deep, complex caramel base that contrasts beautifully with the bright acidity of fresh cranberries. The addition of fresh orange, zesty ginger, warm cinnamon, and aromatic vanilla bean creates a multi-layered flavor profile that is both comforting and elegant. The texture is a delightful mix of whole berries, some bursting open to release their juices, and plump raisins. It&# 226;ÂÂs the perfect accompaniment to roasted turkey, pork, or even sharp cheeses, adding a necessary pop of color and flavor to any festive table.Ingredients
Directions
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Thoroughly wash the orange and chop it, including the peel, into small 1/4-inch pieces. Set aside.
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In a large, heavy-bottomed saucepan, combine the sugar and 2 tablespoons of water.
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Place the saucepan over medium heat. Do not stir. Let the sugar melt and dissolve.
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Continue cooking without stirring until the mixture comes to a boil and turns a deep golden brown color. Watch closely to prevent burning.
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Immediately stir in the chopped orange pieces, grated ginger, cinnamon stick, and split vanilla bean. Cook for 2 minutes to toast the aromatics.
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Add the cranberries, raisins, and the remaining 1/4 cup of water to the pan.
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Stir gently to coat the fruit in the caramel sauce. Cook over medium heat for 5 to 8 minutes, or until about half of the cranberries have popped open.
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Remove the pan from the heat. If using vanilla extract instead of a bean, stir it in now.
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Let the relish cool to room temperature, then remove and discard the cinnamon stick and vanilla bean.
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Transfer to jars and refrigerate. The relish will keep for up to 3 months.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 377.7kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 5.1mg1%
- Total Carbohydrate 99.0g33%
- Dietary Fiber 22.1g89%
- Sugars 65.8g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
