FRESH CRANBERRY RELISH
Steps:
- Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.
LEMONY CRANBERRY RELISH
Cranberry relish using a whole orange is a classic, but here, a whole lemon - pith and all - acts as the bitter, acerbic edge that your Thanksgiving plate needs. Try to find a thin-skinned lemon, which will prevent the relish from skewing too bitter. (Give it a squeeze before buying. Thin-skinned lemons will yield slightly under pressure, whereas thick-skinned lemons will feel hard.) This confetti of a condiment looks beautiful as well, almost like stained glass, with its jeweled, ruby gleam. Definitely make this the night before Thanksgiving to get it out of the way, then store it in an airtight container in the refrigerator until ready to eat.
Provided by Eric Kim
Categories easy, quick, sauces and gravies, side dish
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.
CARAMELISED CRANBERRY RELISH
Homemade cranberry sauce with port is the little finishing touch to set off a festive dinner - it goes well with cheese and ham too
Provided by Good Food team
Categories Condiment, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.
- Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.
Nutrition Facts : Calories 83 calories, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber
OLD-FASHIONED CRANBERRY RELISH
This is the recipe my great-grandfather brought over from Austria, and has been a family favorite at every holiday meal!
Provided by Laura Dietz Mulholland
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 4h15m
Yield 12
Number Of Ingredients 5
Steps:
- Finely chop about half the cranberries with 1 orange in a food processor; scrape into a glass mixing bowl. Repeat process with remaining cranberries and orange.
- Finely chop walnuts in the food processor; add to cranberry mixture. Stir sugar and orange-flavored liqueur through the cranberry mixture.
- Cover bowl with plastic wrap; refrigerate at least 4 hours to overnight.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 21.5 g, Fat 4.4 g, Fiber 1.7 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 0.8 mg, Sugar 18.5 g
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- Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
- Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
- Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.
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