Recipe adapted from Non-Reactive Pan food blog
1 (12-oz) bag fresh cranberries
1 navel orange
1/2 cup sugar
1/8 teaspoon cinnamon
1 small shallot, chopped
1/2 tsp grated fresh ginger
- Finely grate 2 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, at least 2 hrs to let flavors develop.