- 3/4 cup fresh orange juice
- 1/2 cup granulated sugar, plus more if needed
- 2 tablespoons honey
- 1 pound cranberries
- 2 pints fresh blackberries, halved lengthwise
- 1/4 cup fresh mint or flat leaf parsley, chopped
Combine the orange juice, sugar, ginger, honey in a medium saucepan over high heat and cook until the sugar has dissolved. Add half of the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Stir in the remaining cranberries and blackberries, cook for one minute and remove from the heat. Stir in the orange zest, mint or parsley and season with salt and pepper. Scrape into a bowl and let come to room temperature before serving.