Cranberry Apricot Relish with Ginger & Orange Zest

Name: Cranberry Apricot Relish with Ginger & Orange Zest
Total time: 1800 s
Yield: About 2.5 cups
Cuisine: American
Ingredients: 2 teaspoons vegetable oil; 1/4 cup minced shallots (onions will do in a pinch, but shallots are way better for this purpose); 1 Tablespoon finely minced fresh ginger root (or 1/2 teaspoons ginger powder); 1 (12 oz.) package fresh cranberries; 1 orange, zested first then juiced (you can use Navel, Valencia, or Blood orange); 1 cup sugar; 1/4 teaspoon kosher salt; water to make up the difference between orange juice squeezed and 3/4 cups liquid; 12 dried apricots, cut into roughly 1/4" pieces

x @cook_5886383

Do the holidays ever not sneak up on me?

Nope.

Never.

And so here I am on the Tuesday before Thanksgiving sharing my cranberry relish recipe with you. Great with any roasted bird, lamb, or pork, and really yummy with baked brie, too!

You can make this up to a week in advance to save yourself some time closer to the big meal. ('Course it's too late for that this year! :P)

Hope you enjoy.

Do the holidays ever not sneak up on me?

Nope.

Never.

And so here I am on the Tuesday before Thanksgiving sharing my cranberry relish recipe with you. Great with any roasted bird, lamb, or pork, and really yummy with baked brie, too!

You can make this up to a week in advance to save yourself some time closer to the big meal. ('Course it's too late for that this year! :P)

Hope you enjoy.

x @cook_5886383

Do the holidays ever not sneak up on me?

Nope.

Never.

And so here I am on the Tuesday before Thanksgiving sharing my cranberry relish recipe with you. Great with any roasted bird, lamb, or pork, and really yummy with baked brie, too!

You can make this up to a week in advance to save yourself some time closer to the big meal. ('Course it's too late for that this year! :P)

Hope you enjoy.

Do the holidays ever not sneak up on me?

Nope.

Never.

And so here I am on the Tuesday before Thanksgiving sharing my cranberry relish recipe with you. Great with any roasted bird, lamb, or pork, and really yummy with baked brie, too!

You can make this up to a week in advance to save yourself some time closer to the big meal. ('Course it's too late for that this year! :P)

Hope you enjoy.

Saved

Ingredients

30 minutes

About 2.5 cups

2 teaspoonsvegetable oil
1/4 cupminced shallots (onions will do in a pinch, but shallots are way better for this purpose)
1 Tablespoonfinely minced fresh ginger root (or 1/2 teaspoons ginger powder)
1 (12 oz.)package fresh cranberries
1orange, zested first then juiced (you can use Navel, Valencia, or Blood orange)
1 cupsugar
1/4 teaspoonkosher salt
water to make up the difference between orange juice squeezed and 3/4 cups liquid
12dried apricots, cut into roughly 1/4" pieces

Saved

Steps

30 minutes

1

In a large saucepan or deep saute pan, saute the shallots and ginger in the oil over medium heat until the shallots are translucent.
2

Add the cranberries, sugar, liquid (all the juice from the orange plus the water), and salt and turn the heat up to medium high.
3

Bring the relish to a gentle boil and keep it at a boil for 3 or 4 minutes while the cranberries pop, stirring occasionally. Pop any unpopped cranberries by pressing them against the sides of the pot with the back of a spatula, stir them back into the relish and let the relish reduce another 2 to 3 minutes over medium high heat, stirring occasionally.
4

Remove the relish from the heat and cool for 10 to 15 minutes before stirring in the orange zest and dried apricot pieces.
5

Enjoy! :)