Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook about 3-4 minutes or until golden, stirring occasionally. Add juice and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits. Add cranberries and remaining inredients. Reduce heat to low and simmer 15 minutes or unitl slightly thickened. Cover and chill 2 hours.
- 1 teaspoon olive oil
- 1/2 cup minced shallots
- 1 Tablespoon filely chopped peeled ginger (optional)
- 1/4 cup orange juice
- 2 cups frozen cranberries (thawed)
- 1/2 cup sugar
- 2 Tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
Try this on Toast - or on roasted turkey leftovers!
Mr Breakfast would like to thank discolover for this recipe.
Recipe number 1871. Submitted 10/27/2006.