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Here’s a delicious new way to serve cranberries at the Thanksgiving table this year. The hearty sweet and savory flavors of this relish make it perfect with poultry, or pork, and it’s so good you’ll want to keep this recipe on hand to use year-round.
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If you’re using kumquats instead of oranges, roughly chop the kumquats (skin and all) and remove all of the seeds.
- 6 cup(s) fresh cranberries
- 3/4 cup(s) chopped orange segments or kumquats
- 2 Tbsp. orange zest
- 1 Tbsp. ginger root, minced
- 1 3/4 cup(s) sugar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 1/4 cup(s) ruby port
- Rinse the cranberries and sort to remove any old or shriveled fruit.
- Remove the zest from the orange, then peel it and remove and chop the segments. Peel and finely mince the fresh ginger.
- Combine the cranberries, port, orange, sugar, salt and pepper in a large heavy-bottomed saucepan. Put over medium-high heat and bring to a simmer.
- Cover and reduce heat to medium low. Simmer 10 to 12 minutes until most of the cranberries have "popped,” then stir in orange zest and ginger. Uncover and continue to simmer 5 to 7 minutes until thickened.
- Set aside. This chutney can be prepared and refrigerated up to one week before serving.