Cranberry Relish

Ingredients

• 12 ounces cranberries fresh
• 2 teaspoons ginger fresh cut in fine julienne
• 2 teaspoons juice of lemon 
• 2  cranberry-orange relish 
• 1 cup sugar 
• 0.5 teaspoon pepper white freshly ground

Equipment

• frying pan

Directions

1. Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
2. Combine sugar and lemon juice in a small sauté pan.
3. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
4. When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes).
5. Remove from the heat and let cool.
6. Reprinted with permission from Jasper White's Cooking from New England by Jasper White. ©1998 Biscuit Books