In the 1980’s, I headed to my parents’ house in Florida for the holidaze armed with Parade Magazine loaded with Julia Child’s ideas for a feast worthy of the daze.
I no longer carve the breast out of the raw turkey before roasting to make for a kinda cunnin’ (I will admit) natural tureen for the stuffing, and I have given up on converting my husband’s opinion of creamed onions.
But! This cranberry relish, though! Each and every year, and sometimes multiple times.
INGREDIENTS
•24 oz (two bags) fresh cranberries
•Zest of 1 orange
•Zest of 1/2 lemon
•1/3 cup sugar
•1/8 tsp powdered ginger
•3/4 cup sugar
•1 tbsp orange liqueur
•1/2 cup orange juice
•2 tbsp lemon juice
Place the orange and lemon zest in a small food processor with the 1/3 cup of sugar and pulse until pulverized.
Wash and sort the cranberries, pulling out any woody stems or wilted berries, and transferring to a large pot.
Add the pulverized sugar and zest mixture and the remaining ingredients.
Bring to a foamy, bubbling over boil over medium heat and allow to simmer for three minutes, until the relish has thickened and the berries have burst.
Remove from the heat and allow to rest for 30 minutes before tasting.
Yeh, you could add additional sugar if you like, but remember, this is a relish, and meant to go well with meat, so restrain that particular temptation and transfer to jars to cool completely before stashing in the fridge until needed.
Happy Merry.