Cranberry Relish
I borrowed this from EPICURIOUS/ November 2000
No Thanksgiving dinner would be complete without cranberry relish. It can be made in large batches if you want to make enough for the winter.
Yield: Makes 3 cups
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Ingredients
- 2 oranges
- 1 cup sugar
- 2 teaspoons lemon juice
- 2 teaspoons fresh ginger, cut in fine julienne
- 1 bag (12 ounces) fresh or frozen cranberries
- 1/2 teaspoon freshly ground white pepper
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
Step 2
Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
Step 3
When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.
My mother in law, Katherine Polmanteer, used to make "gunk" for the holidays and after she passed I had to find a recipe that would fill the bill. I take the leftovers and put it in my "foodie" ice cube trays. Once frozen I pop them out and put them in a baggie for that "every meals a holiday" flavor.
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