Cranberry-Orange Relish
Recipe: Cranberry-Orange Relish
From: Cel's mom (who probably got it from the cranberry bag)
Serves: 12-20
1 bag fresh cranberries (12 oz., usually)
1 whole navel orange
1/2 to 1 c. white sugar
Rinse and pick over cranberries to eliminate any bad ones. Rinse the orange and cut it, with peel still on, into small chunks (16 pieces), making sure that there are no seeds (navels usually don't have any, but every once in a while you find one).
Put the fruit together into a Cuisinart fitted with the metal chopping blade and pulse until finely chopped but not pureéd. Place in a non-metal container and stir in sugar to taste; start with 1/2 c. and add more as desired (remember that flavors will blend as this sits). Transfer to storage container (non-metal) if desired, or cover with plastic wrap. Refrigerate for at least 48 hours before serving.
Notes:
I reconstructed this from memory but it's really pretty basic. If you don't have a Cuisinart a standard blender will work too; pulse in small batches rather than all at once or it will chop unevenly.
Letting it rest for at least 2 days is critical as the flavors will blend and the sugar will form a kind of syrup that softens the orange pith (which, when minced like this, isn't a problem).
It's a relish very good with turkey at Thanksgiving or Christmas, but also can go well with a pork or beef roast. Strong; a small spoonful is enough. A half-recipe suffices if you only have half-a-dozen or fewer eating, and then you can use the rest of the cranberries for a loaf of cranberry bread.
From: Cel's mom (who probably got it from the cranberry bag)
Serves: 12-20
1 bag fresh cranberries (12 oz., usually)
1 whole navel orange
1/2 to 1 c. white sugar
Rinse and pick over cranberries to eliminate any bad ones. Rinse the orange and cut it, with peel still on, into small chunks (16 pieces), making sure that there are no seeds (navels usually don't have any, but every once in a while you find one).
Put the fruit together into a Cuisinart fitted with the metal chopping blade and pulse until finely chopped but not pureéd. Place in a non-metal container and stir in sugar to taste; start with 1/2 c. and add more as desired (remember that flavors will blend as this sits). Transfer to storage container (non-metal) if desired, or cover with plastic wrap. Refrigerate for at least 48 hours before serving.
Notes:
I reconstructed this from memory but it's really pretty basic. If you don't have a Cuisinart a standard blender will work too; pulse in small batches rather than all at once or it will chop unevenly.
Letting it rest for at least 2 days is critical as the flavors will blend and the sugar will form a kind of syrup that softens the orange pith (which, when minced like this, isn't a problem).
It's a relish very good with turkey at Thanksgiving or Christmas, but also can go well with a pork or beef roast. Strong; a small spoonful is enough. A half-recipe suffices if you only have half-a-dozen or fewer eating, and then you can use the rest of the cranberries for a loaf of cranberry bread.