01 November, 2010

Cranberry Relish with Grapefruit and Mint | Bon Appétit




Cranberry Relish with Grapefruit and Mint ingredients
Makes about 3 cups
2 large Ruby Red Grapefruits, preferably organic
1 cup sugar
1 cup water
2.5 cups fresh cranberries, about 10-ozs
2 Tbsp chopped fresh spearmint

Garnish
Spearmint chiffonade


Directions
Prepare fresh fruit
Thoroughly wash the grapefruits and cranberries to remove dirt (and any pesticides).

Use a vegetable peeler to remove long strips of the yellow-color peel from one grapefruit. Be careful to avoid cutting any of the white part because it is bitter and will ruin the desired grapefruit flavor.

Use kitchen shears to cut the strips of peel into (2-inch by 1/8-inch) lengths; you should have about 1/2 cup.

Juice the grapefruits and remove the seeds. Measure out 1 cup juice.


Prepare syrup
In a medium saucepan, stir sugar and water over Medium heat until the sugar dissolves. Add the 1/2 cup grapefruit peel and bring to a boil. Reduce heat; simmer until the peel is soft, about fifteen (15) minutes.


Cook the fruit
Add the 1 cup fresh grapefruit juice and the cranberries to the syrup and bring to a boil. Reduce heat and simmer until berries start to burst, about ten to fifteen (10 to 15) minutes.  Transfer to a medium bowl and stir in mint.


Refrigerate
Cover bowl of relish and chill until cold. Can be made three (3) days ahead. Refrigerate until serving.


Very slightly adapts Zarubin, Lora. "Make Ahead Makes It Easy.” Bon Appétit, Condé Nast, Nov. 2008. Print. 154.


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