- Canola oil, to cook
- 1 large red onion, 1/4-inch dice
- 1 tablespoon minced ginger
- 1 pound fresh cranberries
- Zest and juice 3 oranges
- 2 tablespoons brown sugar
- Salt and black pepper, to taste
In a non-reactive saucepan, coated lightly with oil on medium heat, saute the onions, ginger and zest until soft, about 3 minutes. Add the cranberries, juice, sugar and season. Simmer for 30 minutes until very soft. Check for seasoning and reserve warm.