"Our" cranberry relish--adrian_turtle's recipe, which we've now had, and almost forgotten to take out of the fridge, two Thanksgivings in a row, so it's becoming a tradition--is much simpler. The cranberries and a navel orange, ginger paste and sugar to taste. Quarter the orange. Remove any seeds. Pulse half the cranberries, a dollop of ginger paste, and half the orange in the food processor until fairly small. Taste. Add a bit of sugar, pulse just enough to mix, taste. Remove to a bowl or other container. Repeat with the rest of the fruit. Put aside until dinner, and serve.
This is for people who like a tart relish, which we are. Yes, use the whole orange. Ginger powder works fine if you don't keep ginger paste around anyway.
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timeasmymeasure
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Date: 2007-11-26 03:04 am (UTC)This is for people who like a tart relish, which we are. Yes, use the whole orange. Ginger powder works fine if you don't keep ginger paste around anyway.