Ingredients:
2 blood oranges
1 12-ounce bag of fresh cranberries
1 cup granulated sugar, plus more to taste
1 cinnamon stick, toasted until dark
1 star anise pod
1 tsp vanilla extract
Procedure:
Remove the zest from one of the oranges and set aside. Use a sharp knife to remove the pith from both oranges, then cut the segments from between the membranes. Set aside the segments with the zest, then squeeze the remainder of the oranges over a bowl to catch the juice. This should yield about ½ cup of juice. If not, you may supplement the remainder needed with bottled orange or apple juice.
Place the cranberries in a nonreactive pan along with the orange juice, sugar, cinnamon, and star anise.
Note: you may place spices in a sachet of cheese cloth for easy removal.
Bring to a boil over medium-high heat and keep cooking until the cranberries begin to pop and release their juice.
Reduce the heat to medium and continue to cook for a few more minutes, until the juice begins to thicken. The relish will continue to set as it cools. Stir often to make sure that the bottom of the pot does not scorch.
Remove from the heat and stir in the orange zest, orange segments, and vanilla. Taste carefully! and add more sugar if desired. We like ours quite tart as it helps to balance rich foods and refresh the palate.
Allow the relish to cool to room temperature before removing the cinnamon stick and star anise pod.
Place relish in a clean, airtight container and store in the refrigerator for up to 3 months.
Image: Rachel Dickinson, TheCellarMouse.com
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