INGREDIENTS

INSTRUCTIONS

Ingredients: Cut the oranges in half and remove pulp. (The Kitchen
Staff recommends you save the oranges for your post- Thanksgiving Day
Breakfast and serve as part of a fruit salad.) Cover and store orange
shells in the refrigerator; they will keep well for 2 days.  To loosen
the pulp from the shell, cut around the inside of each  orange half
with the knife. Using a small spoon, carefully remove the  pulp and
discard (or reserve as recommended), leaving the orange  shell intact.
In a large saucepan, stir together the brown sugar, orange juice,
water, crystallized ginger, ground ginger, and cloves. Bring the
mixture to a boil over high heat, stirring until the sugar is
dissolved. Reduce the heat to medium-high and cook, uncovered, for
about 5 minutes, stirring occasionally.  Add the cranberries and return
the mixture to a boil over high heat.  Reduce heat again to
medium-high, and boil for 3 to 5 minutes or  until skins pop, stirring
occasionally.  Transfer the relish to a covered container and
refrigerate for at  least 1 hour before serving. You may store in the
refrigerator for up  to 1 week. Spoon the cranberry relish into the
orange shells to serve.  Kitchen Staff Tip: Prepare today's recipe in a
wonderful orange cup  with a zigzag cut. To do so, use a small serrated
knife and score a  line around the middle of each orange. Then, using
the line as a  guide, cut each orange in half in a zigzag pattern to
make a  decorative edge. Pretty and tasteful presentation for your
Thanksgiving Day Dinner table.  Posted to dailyrecipe@recipe-a-day.com
by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Nov 13, 1998,
converted by MM_Buster  v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 736
Calories From Fat: 31
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 67mg
Potassium: 356.1mg
Carbohydrates: 176.1g
Fiber: 15.8g
Sugar: 10.4g
Protein: 1.8g