Bobby Flay's Cranberry & Grapefruit Sauce

“Forget the canned stuff—homemade relish is so easy and can be made several days ahead,” says the chef and author of Bobby at Home

Bobby Flay’s Cranberry & Grapefruit Sauce

2 Tbsp. canola oil
1 small red onion, finely diced
2 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), divided
1 cup fresh grapefruit juice (from 2 grapefruits)
1 cup cane sugar, plus more to taste
1 lb. fresh or frozen cranberries, divided
2 Tbsp. Campari
2 (14-oz.) grapefruits, segmented
¼ tsp. kosher salt
¼ tsp. black pepper
1 Tbsp. chopped fresh flat-leaf parsley

1. 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.)

2. 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.

3. 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: 8
Active time: 30 minutes
Total time: 45 minutes