I can say this with absolute certainty, and without resorting to computerized calendars or iPhone App trickery, because I still have the Parade Magazine from that particular Sunday paper which included this recipe. Actually, I got some of my favorite Thanksgiving ideas from this particular article – titled ‘From Julia Child’s Kitchen’. We’ll leave out the bit where I actually cut the whole breast out of a raw turkey (Julia called it ‘de-breastifying’) to ease the application and subsequent removal of stuffing for serving. No; I kept this folded and yellowed bit o’ print because of the cranberry relish and the onions in cream recipes.
We’re talkin’ relish today – you’ll have to wait for the onion recipe (or; email me and ask really nicely, I’ll send it on).
This relish is simple – only five ingredients, plus water, that you toss together and cook for just a few minutes. It gels nicely upon cooling, and I’ve found the slightly adjusted proportions I use will normally get me from Thanksgiving through to Christmas.
Take the zest of the two oranges and one-half lemon, and pulverize them in a blender or food processor with 1/2 cup of sugar.
Put the cranberries and zest-sugar mixture into a large pot. Stir in 3/4 to 1 cup of orange juice (from the oranges), the juice from the half-lemon, one cup of sugar and 1 tsp grated fresh ginger.
Taste after 1/2 hour and stir in additional sugar if needed – I have never needed to do this, and – as Julia admonished:
“it is a relish and should be somewhat tart to go with meat.”
Once cooled, I tip my relish into a storage container, snap the lid on, toss in the fridge, and feel slightly smug knowing that I have my holiday cranberry needs well and truly taken care of for yet another year.