From the blog For Love of the Table
1 orange
12 oz. fresh cranberries
1 cup sugar
1 1/2 T. extra-virgin olive oil
3/4 t. kosher salt
1/8 t. ground cardamom
1/8 t. ground cloves
1/2 t. yellow mustard seed
1 or 2 sticks cinnamon
1 medium shallot (about 1 oz.), peeled and thinly sliced lengthwise (about 1/4 c.)
a 1 1/2-inch piece of ginger (about 1 oz.), peeled and cut in a fine julienne (about 1/4 c.)
1 to 1 1⁄2 T. port
Heat oven to 450°. Using a peeler, remove peel from the orange, taking off as little of the white pith as possible. Cut peel into a very thin julienne about 1 1⁄2" long. Squeeze juice from the orange; strain and reserve.
In a bowl, combine peel, cranberries, sugar, olive oil, salt, cardamom, cloves, mustard seed, cinnamon, shallot and ginger. Toss and transfer to a rimmed baking sheet that has been lined with parchment or foil. Transfer the pan to the oven and roast until cranberries begin to burst and release their juices, about 12 to 15 minutes.
Scrape the cranberry mixture to a bowl; stir in the port and a quarter cup of the reserved orange juice. Let sit for at least 1 hour so that the flavors meld. Remove and discard cinnamon stick before serving. The relish may be served at room temperature or cold.
Makes about 2 cups
(Recipe adapted from Saveur Magazine, October 2008)
As published on forloveofthetable.com
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