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 ÔÇťSTEWÔÇŁ ┬áto cook for 20 ┬áminutes.

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

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