Cranberry Relish to Remember

Monday, November 28, 2011

Hmm, maybe I shouldn't admit this--it kinda of makes me sound old!  But I actually posses a cranberry orange relish recipe that I have been using since the late 1980's.  It's called Cranberry Relish to Remember from Jane Brody's Good Food Book.

Here is the weird thing.  Somewhere along the way, I sort of misplaced the my copy of this cookbook around the early 2000's.  But as the name of the recipe implies, I still remembered this relish and how darn tasty it was!

Through the magic of the Internet and some pretty good search skills, I located the recipe again in 2009.

What can I say?  This is a holiday recipe that holds a special place in my heart. It is a great accompaniment to turkey, as well as scrumptious on toast or plain yogurt.  Try it for yourself and I think you'll agree.

Cranberry Relish to Remember 

2 cups fresh, whole, sound cranberries
1 fresh, whole, sound and unpeeled orange ( I prefer a Valencia orange)
3 tablespoons sugar
Pinch salt
2 to 3 tablespoons orange flavored liqueur (I use Grand Marnier)

1. Chop the cranberries and orange together by hand, in a food processor or by forcing them through the coarse blade of a meat grinder. (I use a chop box with the fine dicing insert.) Take care not to let the fruit get mushy.

2. Transfer the fruit to a bowl, and stir in the sugar, salt and liqueur.

3.  Let sit overnight in the refrigerator before serving.

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freshwindbrightsky said...

I, too, have been making this for years and years for Thanksgiving. It just would t be thanksgiving without it, at this point! Thanks for this post because I just moved and all my cookbooks are still in boxes.

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