Cranberry orange relish, spooned into cups made from orange halves, makes a splashy garnish for the turkey. The relish has a fresh, sweet-tart flavor that's even better the next day.
Instructions
Making the Relish
1. Cut the orange into 8 pieces and put 4 of the pieces into the workbowl of a food processor.
2. Add half of the cranberries to the workbowl and pulse until the mixture is finely chopped (imagine the texture of pickle relish).
3. Empty the mixture into a mixing bowl. Repeat with the other half of the cranberries and other 4 orange pieces.
4. Stir in the sugar and ginger (if using). Allow the mixture to rest at least 1 hour or overnight.
Making the Orange Cups
5. Using a large knife, slice a 1/4-inch-thick piece from the top and bottom of each orange. This will ensure that the orange cups will be stable and won't tip over and spill their contents.
6. Cut the orange in half in a zig-zag pattern: Insert a small paring knife into the equator of the orange at a 45-degree angle. Remove the knife, rotate it 90 degrees and make another cut right next to the first one, making an upside-down "V" shape. Continue making cuts all the way around the orange. Make sure you start the next cut exactly where the previous one left off.
7. Pull the two orange halves apart. If they don't come easily apart, look to see where your cuts didn't intersect and slice through the little connecting pieces.
8. Use a grapefruit spoon or regular spoon to remove most of the orange fruit from the shell, making room for the cranberry orange filling. Be careful not to pierce the bottom of the cup, or the relish will leak out.
9. Repeat with the remaining 2 oranges.
10. Fill the orange cups with the cranberry orange relish, mounding the relish like a scoop of ice cream.
11. Serve chilled or at room temperature.
Tags: cranberry orange, half cranberries, orange halves, orange relish, Repeat with
