I’ve been using this recipe for the last several Thanksgivings and I absolutely love it—both with sliced roast turkey & gravy or on turkey sandwiches. There’s a bit of kick thanks to the Fresno chili, ginger and cayenne but it’s balanced by the sweet and tart cranberries!
12 ounces cranberries, washed and picked over
1 cup sugar
1 T Meyer lemon juice
1 Fresno chili, stem and seeds removed and minced
1-inch knob of ginger, peeled and minced
1/2 tsp smoked salt (or regular salt is fine)
1/8 tsp cayenne pepper
Orange zest and candied ginger for garnish (optional)
1. In a heavy bottomed pan, heat the sugar, lemon juice, chili pepper, sea salt, and spices until the sugar is dissolved and texture is thick and syrupy.
2. Add the cranberries and ginger and stir for no more than 10 minutes until all the cranberries have popped and their juices have started to thicken. Cool and taste for seasoning.
3. Garnish with orange zest and finely chopped candied ginger if you’re feeling fancy!
Makes about 2 cups and keeps for a week.