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Saturday, November 26, 2016

Cranberry Relish

This is a wonderful accompaniment for turkey or pork roast. It can be made up to 5 days in advance for a dinner party. Just keep it chilled in the refrigerator.

  • 20-24 ounces of fresh/frozen cranberries (or a 12-ounce package of fresh cranberries + 3 cups dried cranberries)
  • 2 large oranges (not navel)
  • 1 cup of raw sugar (more or less to taste)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 3 ounces (or more) of Triple Sec, or other orange liquor
  • 1 cup chopped pecan pieces
  • Using a zester or grater, remove all the zest from the orange, being careful to not get any of the pith. Set aside 
  • Peel the orange removing all the pith, stem, membrane, and seeds from each of the wedges.
    • This is called Supreming and there are many YouTube videos that show how to do it. Here's one. Supreming an Orange
  • Dice the orange pulp wedges and add them to the saucepan with any of the remaining juice.
  • If using frozen cranberries, let them thaw first.
  • Rinse the fresh/frozen cranberries and discard any bad berries
  • Using a meat grinder on the coarsest setting, grind all the cranberries. If you don't have a meat grinder, you can use a food processor on the pulse mode just until the fruit is coarsely chopped. You don't want to turn it into a paste. 
  • Add the cranberries to the oranges in the saucepan, add ½ the sugar and all the remaining ingredients. 
  • Bring the mixture to boil, lower the heat and simmer on medium/low for about 30 minutes
  • Stir to blend and taste. If it is too tart, add more sugar to your liking.
  • Chill for at least 4 hours before serving.

Note: If you make this a few days in advance it may be a little dry when ready to serve. You can add about ¼ cup of orange juice, or cranberry juice, to moisten it before serving.

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