- 1 T. canola oil
- 1 medium sweet onion, chopped fine
- 1 sm. cinnamon stick
- 1 t. whole alspice
- 1 t. whole black peppercorns
- 1 bay leaf
- 1 T. whole coriander seed
- juice of 4 clementines
- zest of 2 clementines (reserve half)
- 1/4 c. rice wine vinegar
- 1 # fresh or frozen cranberries, rinsed (reserve 1/2 c.)
- 1/2 c. water
- 1 c. sugar
- pinch salt
In a medium saucepan heat the canola oil on medium-low and add the onion and spices. Simmer the onion and spices for 4 minutes until soft. Add the clementine juice, half of the zest and rice wine vinegar and cook on medium for 4 minutes and the liquid has reduced by half. Add 12 oz of cranberries, water and sugar and cook the sauce on medium-low for 8-10 minutes. Be sure to stir every now and then.
Uncover and add the remaining cranberries and cook until just soft, about 3-4 minutes. Remove from the heat and add the salt. Taste and adjust the flavors accordingly. Let the relish cool and then add the remaining clementine zest for a nice fresh finish.