Photo: Victor Protasio
2 Tbsp. canola oil1 small red onion, finely diced2 Tbsp. finely grated fresh ginger (from 1 [6-in.] piece ginger)2 tsp. finely grated orange zest, plus 1 cup fresh juice (from 2 oranges), divided1 cup fresh grapefruit juice (from 2 grapefruits)1 cup cane sugar, plus more to taste1 lb. fresh or frozen cranberries, divided2 Tbsp. Campari2 (14-oz.) grapefruits, segmented¼ tsp. kosher salt¼ tsp. black pepper1 Tbsp. chopped fresh flat-leaf parsley
Heat oil in a medium-size saucepan over medium. Add onion and ginger; cook, stirring occasionally, until onion is soft, about 4 minutes. Add orange juice, grapefruit juice and sugar; bring to a boil over high. Boil, undisturbed, until sugar melts and mixture reduces slightly, about 8 minutes. (If desired, add additional sugar to taste.)
Stir in half of the cranberries; cook over high, stirring occasionally, until berries pop and break down and mixture begins to thicken, about 10 minutes. Add Campari and remaining berries; cook, stirring occasionally, just until berries pop, about 5 minutes.
Remove from heat; stir in grapefruit segments, orange zest, salt and pepper. Transfer to a heatproof bowl; stir in parsley. Let cool to room temperature.
Serves: 8Active time: 30 minutesTotal time: 45 minutes
source: people.com
