Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast.
1 teaspoon olive oil
1/2 cup minced shallots
1 tablespoon finely chopped peeled fresh ginger
1/4 cup fresh orange juice
2 cups fresh or frozen cranberries, thawed
1/2 cup sugar
2 tablespoons cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground allspice
How to Make It
Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.