Cranberry Relish

2-1/2 Cup granulated sugar
1/2 Cup water
1 navel orange, 1/4 inch dice, including peel
1 Tbsp Ginger, Crystalized Diced
1 Cup golden raisins
2 Cinnamon Sticks “Softstick”
1 Vanilla Bean
3 12 oz bags cranberries, fresh or frozen and thawed

Combine sugar and water in a heavy saucepan over high heat. Stir as ingredients combine and mixture warms. Heat until sugar just takes on a golden color. Stir in the remaining ingredients, then reduce the temperature to a simmer and cook for 10 minutes, stirring frequently.

Use a spatula to transfer relish to a heatproof bowl to cool. Remove cinnamon sticks and vanilla bean before the relish begins to gel.

This cranberry relish recipe can be made ahead and refrigerated for a week — and can even be frozen for up to a month, in a sealed container or freezer bag.