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Peel 1 orange and cut the zest (orange part only)
into a very fine
julienne, as thin as possible; set aside. Squeeze
both oranges for
juice; set aside.
Combine sugar and lemon juice in a small saute
pan. Heat up slowly
and continue cooking until the sugar begins to
caramelize. If
necessary, wash down the sides of the pan by brushing
with a little
water to keep the sugar from burning.
When the sugar is caramel colored, add the julienned
ginger and
orange zest. Cook for about 1 minute, then add
the cranberries,
orange juice and pepper. Continue to cook on medium-high
heat,
stirring frequently, for about 5 minutes or until
the cranberries are
slightly broken but not mushy (frozen cranberries
will take about 7
minutes). Remove from the heat and let cool. Makes
3 cups.
