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Scott Conant's Pan Roasted Chicken with Potatoes & Green Olives
- 1 orange, peel 1 strip and juice
- 1/2 cup sugar, granulated
- 1/2 cup turbinado sugar
- 1 shot Campari
- 2 tablespoons water
- 12 ounces fresh cranberries, divided
- 1 tablespoon ginger, freshly microplaned
- 1 tablespoon honey
- Kosher salt, as needed
- Water, as needed
In a saucepan, add orange juice and peel, both sugars, Campari and water. Stir over medium-low heat to dissolve the sugar.
Add 8 ounces of cranberries and cook on medium heat until they start to break down and burst, around 15 minutes. Add remaining cranberries and cook until just soft.
Turn off the heat and add the fresh ginger, honey and salt to taste. Thin with water if too thick.