Recipe adapted from Non-Reactive Pan food blog
1 (12 ounce) bag fresh cranberries
1 navel orange
½ cup sugar
⅛ teaspoon cinnamon
1 small shallot, chopped
½ teaspoon fresh ginger, grated
- Finely grate two teaspoons zest from orange.
- Cut away and discard peel and pith from orange; cut sections free from membranes
- Pulse cranberries with zest, orange sections, sugar, cinnamon, shallot, and ginger in a food processor until coarsely chopped.
- Chill, covered, for at least two hours to let flavors develop.
Prep time, 20–30 minutes. Chill time, 2 hours or more.