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Cranberry Relish

A new twist on an old favorite, this traditional holiday condiment makes a great gift. If refrigerated, it has a shelf life of several weeks, and it freezes well. Serve with any tofu or seitan entrée, or use it as an accompaniment at Thanksgiving with wild rice or baked squash.

4 oranges (reserve the zest of one orange)
1/2 cup orange juice
1 lb. fresh whole cranberries
1 1/2 cups sugar
2 garlic cloves
1 Tbsp. soy sauce
1/2 tsp. Tabasco sauce
3 Tbsp. minced gingerroot
2 tsp. curry powder
2 cinnamon sticks
1/2 cup raisins

• Peel and separate the orange sections and set aside.
• In a heavy-bottomed 2-qt. saucepan, combine the orange juice, cranberries, sugar, garlic, soy sauce, Tabasco sauce, gingerroot, curry powder, cinnamon sticks, and raisins. Bring to a gentle boil over medium heat. Simmer for 8 to 10 minutes.
• Remove the garlic and the cinnamon sticks. Stir in the orange sections and zest. Remove from the heat and let cool. Refrigerate until ready to serve.

Makes 1 qt.