YOUR CUTTING EDGE DESTINATION
|6934 ROUTE 9
RHINEBECK, NY 12572
STORE HOURS: M - SA 9:30-5:30, SU 11:00-4:30
Recipe by Jessica Bard
Makes about 3 cups
12 ounces fresh cranberries
1/2 cup sugar
1 tablespoon grated fresh ginger
1/2 teaspoon kosher salt
1 small navel orange
Combine the cranberries, sugar, ginger, and salt in the bowl of a food processor. Use
a Microplane fine grater to zest the orange rind right over the stuff in the bowl. Then
peel the orange and add the fruit segments (pitted!) to the bowl.
Pulse just until the mixture is coarsely ground, stopping once or twice to scrape down
the sides of the bowl.
Transfer the mixture to a medium sauce pot and add 1 cup of water. Bring to a boil
then reduce heat and simmer for 3 minutes. Let cool. Cover, and refrigerate until
ready to serve.