November 26, 2014

Perfect Cranberry Sauce-Relish

I invented this recipe last Thanksgiving, when I was unable to decide between the gorgeous ruby color and thickness of cooked cranberry sauce or the crunchy freshness of raw relish.  Here you have the best of both worlds!

Summer's perfect cranberry sauce-relish

1 bag cranberries (12 oz)
Juice of 1 orange, or 3-4 tangerines
Zest of 1/4 orange or 1 tangerine
Sugar or honey to taste (~3/8 cup)

Blitz the cranberries, juice and zest in a food processor until finely chopped.  But not too finely.  Last year I used a Valencia orange, which was delicious, but this year I made do with tangerines I had on hand.  

Put half the cranberry mixture in a small saucepan and add a splash of water and the sweetener of your choice.  Bring to a simmer and cook for approx 10 minutes, stirring often as the pectin works its magic.  Keep adding splashes of water as needed, so the sauce doesn't stick to the pan and burn.  

Remove from heat and stir in the uncooked cranberries.  Taste and add more sweetener or zest as desired.  Remember this is supposed to be a tart dish.

Serve and bask in the adulation of all present.  For you have conquered the ferocious Cran Berry.


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