Cranberry Sauce with Orange and Rosemary
From Fine Cooking, Make Ahead Holidays
24 ounces fresh cranberries, rinsed and picked over
2 cups granulated sugar
1 cup fresh orange juice
4 teaspoons minced fresh rosemary
1 teaspoon finely grated orange rind
Bring the cranberries, sugar, orange juice and rosemary to a boil. Reduce heat and simmer a couple minutes. Most of the berries will have popped, but some may be whole. Remove from heat and add the orange zest. Cool to room temperature before refrigerating.
Cranberry Ginger Relish
From Gordon Ramsay, GORDON'S EXOTIC CHRISTMAS MENU, Times Online November 25, 2006
2 cups fresh cranberries, rinsed and picked over
1/2 cup water
7/8 cup caster sugar
4 pieces of preserved stem ginger in syrup, finely cut into matchsticks
½ tsp ground ginger
1 cinnamon stick
Place the cranberries and water in a saucepan and bring to the boil. Cook for 4-5 minutes until the cranberries begin to pop. Add the sugar, ginger and cinnamon. Give the mixture a stir to help the sugar dissolve. Cook over high heat for another 4-5 minutes until the liquid has reduced to a sticky glaze.
Transfer the relish to a bowl and allow to cool. If making ahead, spoon the still-warm mixture into a sterilised jar and seal tightly. Chill for up to 2 weeks.