This classic uncooked relish gets an aromatic edge from cinnamon, cloves, and ginger.

　　

Ingredients

Makes 8 to 12 servings (about 4 cups)

　　1 1/3 cups sugar

　　2/3 cup water

　　2 small navel oranges

　　2 cups fresh or frozen cranberries (8 ounces; thawed if frozen)

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon ground cloves

　　2 tablespoons minced drained stem ginger in syrup (not pickled) or crystallized ginger

　　

Step 1

Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.

　　

Step 2

While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.

　　

Step 3

Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.

　　Cooks' note:

　　Relish can be chilled up to 1 week.