Cranberry Relish
Recipe
This cranberry relish recipe can be made in larger quantities and stored in screw top jars for future use. It is the perfect accompaniment to a traditional Thanksgiving or Christmas Dinner.
If you are unable to find fresh cranberries, this recipe can also be made using frozen berries. In which case, simply defrost the cranberries beforehand and prepare as for fresh.
Gourmet food........the EASY way!
Cranberry and Orange Relish
INGREDIENTS
SERVES 8
1lb (450g) fresh cranberries
rind and juice of 1 large orange
2 teaspoons lemon juice
1 heaped teaspoon freshly grated root ginger or 1/2 level teaspoon ground ginger
4 cloves
1½ inch (4cm) piece cinnamon stick
3oz (75g) white sugar
2 to 3 tablespoons port (optional)
METHOD
- Pare off the orang rind using a sharp knife or potato peeler leaving the white pith behind. Now shred the rind into very fine shreds. Then squeeze the juice from the orange and discard any pips.
- Roughly chop the cranberries in a food processor.
- Place the cranberries in a heavy based saucepan along with the orange and lemon juices, the orange zest, the spices and the sugar.
- Place the pan over a medium heat and bring to the boil stirring regularly. Turn the heat down to a low simmer, put a lid on the pan and allow to cook for about 5 minutes.
- Remove the pan from the heat and stir in the port.
- Allow to cool completely and then remove the cinnamon stick and cloves. Cover with cling film and refrigerate until required.
TIP
Always take the cranberry relish out of the refrigerator an hour before serving to allow it to come up to room temperature.
This simple to prepare cranberry relish recipe makes an excellent side dish for roast turkey or roast pork.
And if this recipe isn't quite what you are looking for, you may want to check out my recipe for cranberry sauce too.
Enjoy!
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