1 large orange
1 12-ounce bag fresh
cranberries, washed and drained
¼ c. honey
½ c. granulated sugar
1 hot pepper, minced
1 Tbsp. ginger root, peeled and minced
1 Tbsp. olive oil
Kosher salt and freshly ground pepper to taste
Grate the orange rind, being careful not to include any of the pith. Mince the zest and reserve. Squeeze remaining pulp; you’ll need 1/2 cup of orange juice.
Pulse the cleaned cranberries in a food processor until they’re coarsely chopped.
Using a large bowl, combine honey, sugar, minced pepper, ginger, orange zest, orange juice and cranberries. Stir in the olive oil, and add salt and pepper to taste. Chill the relish overnight so the flavors mesh and mellow. It can be stored, covered, in the refrigerator for up to two weeks. Drain juice that forms on the top before serving. Yield: 2 cups.