Tuesday, December 20, 2011

Fresh Cranberry Relish

Company's coming for the Holidays. What can you make ahead to prepare? This homemade cranberry relish is a perfect accompaniment for turkey, pork, ham or for a delightful side dish. Also try it over French vanilla ice cream.

Cranberries are so versatile. Try Cranberry Conserve, page 189, in Tastes & Treasures cookbook for another delicious version.

Fresh Cranberry Relish
2 small to medium red-skinned apples
1 large or 2 small oranges
3 cups firm fresh cranberries
1 1/2 cup sugar
1/8 teaspoon salt
2 tablespoons Triple Sec or Grand Marnier

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds.
Insert Steel blade into food processor bowl and chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few at a time, until finely chopped but not pureed. Empty each batch into bowl with cranberries. Add sugar, salt and liqueur. Stir to blend.
Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops within a few days. Keeps up to one month refrigerated.