This Blood Orange Cranberry Relish is a gorgeous--and tasty--addition to the Thanksgiving plate.
12 oz fresh or frozen cranberries
2 cups orange juice
2 Tbsp orange zest
8 oz Round Pond Blood Orange Citrus Syrup
1 ea cinnamon stick (optional)
½ ea vanilla bean (optional)
1 ea clove (optional)
2 Tbsp sugar
In a sauté pan or sauce pot large enough to accommodate all ingredients, add cranberries over medium low heat, followed by orange juice & zest, blood orange syrup as well as “optional” ingredients. Reserve sugar until you’ve tasted the sauce to ensure you are not adding it too early. Bring mixture to a low simmer and stir to keep from scorching at the bottom. Add a lid to pot to keep cranberries from exploding all over your stove top. Use a slotted spoon to break up cranberries and to make a smoother sauce. You should be tasting often to see if you will need to sweeten the mixture with the sugar.
Adjust seasoning and remove “optional” seasoning items as they are inedible. Allow to cool slightly and serve the Blood Orange Cranberry Relish warm, or as desired.