by Geraldine Duncann
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Makes about 3 cups
This delicious condiment is perfect to accompany the noble Thanksgiving bird in his tasty way.
- 1 large seedless orange, including the peel
- 1, 12-ounce package fresh cranberries
- 1 ½ cups of sugar
- 1 cup of orange juice
- 1/2 teaspoon cinnamon
- 1 teaspoon grated fresh ginger root
1/4 teaspoon ground nutmegPeel the orange and reserve half of the peel. Dice the orange. Chop half of the peel very finely. Put all ingredients into a heavy sauce pan with a heavy lid. Bring to a boil, then reduce the heat to maintain a rapid simmer and cover. Continue to cook for about fifteen minutes. Remove the lid and continue cooking until much of the liquid has evaporated and a jam like consistency is achieved.