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August 14, 2017


Recipe Courtesy of Food and Wine converted to VitaClay version / Image Courtesy of Monica Shaw

Spice up your holiday spread with this chile and ginger-laced accompaniment that can be served warm or chilled. It tastes great on post-holiday sandwiches, too!


  • 2 large navel oranges
  • 2 pounds fresh cranberries
  • 1/2 cup water
  • 2 tablespoons balsamic vinegar
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/4 cup minced fresh ginger
  • Salt and freshly ground pepper


  1. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
  2. Combine all ingredients into VitaClay cooker (VM7900, VF7700 or VM7800)
  3. Cover and Set on “STEW”  to cook for 20  minutes.

Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.

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