Preparation:
Cut the oranges in half and remove pulp. (The Kitchen Staff recommends you save the oranges for your post- Thanksgiving Day Breakfast and serve as part of a fruit salad.) Cover and store orange shells in the refrigerator; they will keep well for 2 days.
To loosen the pulp from the shell, cut around the inside of each orange half with the knife. Using a small spoon, carefully remove the pulp and discard (or reserve as recommended), leaving the orange shell intact.
In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger, and cloves. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved. Reduce the heat to medium-high and cook, uncovered, for about 5 minutes, stirring occasionally.
Add the cranberries and return the mixture to a boil over high heat. Reduce heat again to medium-high, and boil for 3 to 5 minutes or until skins pop, stirring occasionally.
Transfer the relish to a covered container and refrigerate for at least 1 hour before serving. You may store in the refrigerator for up to 1 week. Spoon the cranberry relish into the orange shells to serve.
Kitchen Staff Tip: Prepare today's recipe in a wonderful orange cup with a zigzag cut. To do so, use a small serrated knife and score a line around the middle of each orange. Then, using the line as a guide, cut each orange in half in a zigzag pattern to make a decorative edge. Pretty and tasteful presentation for your Thanksgiving Day Dinner table |
