CRANBERRY CITRUS RELISH WITH CINNAMON & CLOVES
Nota bene: If you are able to find Valencia oranges, use them for this dish. They extract more juice than regular oranges. Frozen cranberries work fine if fresh are unavailable. This relish does not freeze well because of the citrus.
1. Zest the citrus and set aside.
2. Using a sharp paring knife, cut 1/4 inch off each end of each piece of citrus. Turn each piece of citrus on its end and begin to slice off the skin, taking care to remove the pith and white membrane.
3. Cut between the membranes of each fruit to release the flesh and leave the interior membrane behind. Squeeze the excess juice from the membrane into a bowl and reserve.
4. Pour the cranberries into a medium saucepan and add the sugar and juice. Turn the heat to medium and stir from time to time. Add the citrus zest, cloves and cinnamon.
5. Add the segments of fruit to the saucepan.
6. Bring to a boil if not boiling already, and when the cranberries begin to pop, turn the heat down to low and simmer for 20 minutes. Break up any large pieces of fruit.
7. Taste for sweetness (be careful, boiling sugar) and add sugar to taste.
8. Remove from heat and let cool to room temperature. Remove the cinnamon stick and all 8 cloves.
9. Refrigerate for at least 2 hours and up to 3 days before serving. The relish will thicken when refrigerated.
1 (12 ounce) bag fresh cranberries
1 1/2 cups sugar (or to taste)
2 oranges, zested, segmented & cut into small pieces
1 lemon, zested, segmented & cut into small pieces
1 lime, zested, segmented & cut into small pieces
1 cinnamon stick
8 whole cloves