14 November, 2012

Cranberry Orange Relish | The New York Times

Cranberry Orange Relish ingredients
Makes 3 cups
2 cups fresh cranberries
2 oranges, pitted, peel removed from one orange
6 heaping Tbsp toasted, chopped pecans
6 Tbsp dried cranberries
6 Tbsp maple syrup (see Notes:)
2 Tbsp Grand Marnier
2 Tbsp sugar
1/4 tsp ground nutmeg

Notes:  Use a meat grinder for a more consistent texture. For best flavor, use Grade B maple syrup.

Active Prep: 10 minutes
Wash the fresh cranberries, and grind them in a meat grinder using a fine blade (or process in a food processor) until the cranberries are finely chopped.

Cut the oranges into eighths; grind or process until finely chopped. Combine all of the ingredients; stir well. Refrigerate at least an hour but up to three or four (3 or 4) days.

View Cranberry Orange relish recipe via The New York Times.

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