Well… relish more like.
Cranberry relish, that is.
Julia Child’s cranberry relish, thank you very much.
I have been making this for the holidaze for *mumble mumble* years, and it is truly one of my favorite parts of the feast.
Good thing it is dead simple to toss together, and will keep in the fridge for the season.
•3 packages fresh cranberries
•2 tsp fresh ginger, grated
•3 cups sugar, divided
•1/4 cup Cointreau
Wash the cranberries and pick out and discard any woody stems or bad berries.
Wash, dry, then zest the oranges and the lemon, and add to a food processor fitted a the metal blade along with one cup of the sugar.
Pulse until the sugar and zest are nicely mixed together.
Add to a pot along with the cranberries.
Juice the zested oranges and lemon, and add to the cranberries in the pot along with the Cointreau, the remaining sugar, and the ginger.
Note: you do not need to add any water to the pot, the berries as they cook and a juices and Cointreau will provide more than enough liquid for the relish.
Bring to a boil over medium heat, stirring often, until the sugar has dissolved and the berries have burst.
Remove from the heat and set aside to cool for about 30 minutes or so.
Give it a taste.
Fresh and nicely tart, yes?
Remember, this is a relish to go along with your turkey or ham, or roast beast, or what have you, and as such, it should not be all that sweet. I pack mine into pint jars and stash it in the fridge until needed.
Just trust me on this, Julia and I would not steer you wrong on the matter of cranberries at this time of year.